When faced with the prospect of No More Nairns, Doug was originally pretty sanguine about it.
This may have been due to the hefty stash still lurking in the cupboard at the time.
Thing is, when you have an oatcake habit, eventually the stash runs out.
So we reached that day and Doug, cold turkey looming, piece of Mellis cheese in hand, rose to the occasion by making his own.
He acquired a recipe from his pal Tracy at work who got it online from Craigies.
Here is the method:
8 oz medium oatmeal
A good pinch of salt
1 tbsp butter
¼ teaspoon bicarbonate of soda
About 3 fl oz hot water (6 tablespoons)
Mix the oatmeal, salt and bicarbonate of soda together. Melt the butter and pour it into the centre, then stir in enough hot water to make a stiff dough. Sprinkle some oats onto a surface and turn the dough out and knead it thoroughly. Divide the dough into two. Roll out to ¼ inch thick. Cut into shape wanted. Bake in an oven at Gas 3 / 325°F / 160°C for about 30 minutes. (Courtesy of http://www.esfw.com.)
Doug’s variation included removing the bicarbonate of soda (‘don’t need it!’ and ‘can’t work out the point of it in the recipe’) and adding garlic and black pepper for added va va voom.
If oatcakes float your boat, these would get you to the Isle of Mull and maybe even beyond….