Perfect on its own, as part of a nutritious packed lunch or with a wedge of creamy blue cheese. Like most baking it freezes well so I double this recipe, make slabs in large Swiss roll tins and cut in fingers. You can bake in a loaf tin if you prefer but cook for longer.
Subscribe to Our Newsletter
If you would like to receive our monthly Newsletter with all things Scottish Food then please leave your email address. We promise no spam, no adverts, just great stories.