Bannock, as many of you will already know, is a traditional Scottish bread that has become a perennial favourite of the outdoorsman. Its popularity has much to do with its relative simplicity when it comes to the ingredients required and the method of preparation. When cooked correctly, the end result is a filling, warming bread that is packed with energy to sustain you on the trail.
There are numerous ways of cooking bannock, with each region commonly having its own take on the standard method. In Australia (where it is referred to as ‘damper’) it is sometimes cooked straight on the embers of the fire; in the far North it is more often cooked in a frying pan. In Northern America, the dish was quickly adopted by indigenous peoples after it was introduced by fur traders. In order to free up cooking equipment for other jobs, the Cree and other First Nations utilised a less common technique of cooking their bannock skewered on a stick, and this is the method we have followed here.
The dish shown in this article served three people.
The following post was written by Woodlore Senior Assistant David Southey about a trip he undertook with fellow Woodlore field staff members Steve Corbyn and Rob Bashford in February this year:
“With ice axes and crampons packed, Steve Corbyn and I landed near Inverness to meet Rob Bashford for a long weekend of winter walking, learning new skills and refreshing ourselves before the new course season at Woodlore. After buying our food and settling into our dorm at the Glenmore youth hostel we chatted about the coming activities and caught up over tea.
We were up early the next morning in order to meet Gary, our instructor for the day. We felt it important to ensure our skills were as fresh as possible and, after a brief from Gary and a chat about the day’s aims, we set off for Coire an Lochain with the following tasks in mind to focus on:
Use of an ice axe for stability, cutting steps, fall arrest
Assessing snow pack avalanche risk using a hasty pit
Just over two weeks ago we asked you to send us some questions for an interview with one of Woodlore’s Aspirant Instructors, Sarah Day. Many of you took the time to kindly send us your questions, which we then whittled down to the best 10 and Sarah took some time out of her busy schedule to give us this insightful interview:
Sarah Day taking part in Woodlore’s swift water training
Following on from our recent article in which Woodlore Instructor Keith Whitehead answered your questions, we thought we would keep the ball rolling with a new interviewee. This time around we’re giving you the chance to put your questions to Woodlore Aspirant Instructor Sarah Day.
Woodlore Aspirant Instructor Sarah Day
To put your question to Sarah, simply post it in the comments section at the bottom of this article. Alternatively, you can post your questions on facebook or twitter using the hashtag #AskWoodlore. All questions must be posted by midday on Friday 1st May, and a selection of them will then be put to Sarah.
In January we invited you all to take part in an interview with one of Woodlore’s Fundamental Instructors, Keith Whitehead. Many of you got involved and kindly sent us your questions, which we then whittled down to the best 10 entries. During a break from preparing for this year’s course season, Keith sat down with us for a chat and gave us his answers:
When we hunt for our own food, we can rest assured that the animal has led a free and natural life, that has come to an instant and humane end. Deer have been hunted in the woodlands of Britain for thousands of years and, as such, their meat forms a very natural part of our diets.
Venison is one of the leanest and healthiest of red meats, and a casserole provides a great way of cooking it outdoors. The Hunter’s Stew is a hearty, warming meal that is perfect for the cold evenings of winter and early spring. The dish shown here was cooked in a small Dutch Oven suspended over the fire, and served two people.
The following post was written by Woodlore Fundamental Instructor and Quartermaster, Keith Whitehead:
Last week saw the members of Woodlore’s field staff gathering in East Sussex for their annual training week. After a winter apart, this was an opportunity to meet once again, share stories, reaffirm friendships and get down to the serious business of preparation for the coming year. Every member of the team is expected to demonstrate their ongoing commitment to the subject that inspires us all and we were not left disappointed by the level of professionalism, leadership and skill that is the mark of our team.
Ray spoke to his field staff about the importance of first aid in wild places