This month, we're delighted to bring you a quick and easy recipe for bannock, from James' latest cookbook, Peasant's Alphabet.

Bannock is a non-rising bread that goes back to the days of the trappers, hunters and covered wagon pioneers. They all made bannock at the end of a long day when they were cold, tired and hungry.

Serve this delicious bread on a cold winter's night, alongside a steaming pot of chili or a big hearty stew. You may want to recruit the youngsters into helping you. After all, it's a great introduction to cooking andit's just messy enough to make it enjoyable.

Next time you're baking - whether you're using a conventional oven, a barbecue or even an open fire - try out this recipe for bannock.

Mix the flour, salt, baking powder and sugar together in a bowl.

Add the oil and milk (or water), stirring until you have a stiff batter.

Dust your hands with the flour and press the batter into a flat cake about 1/2 an inch / 1.25 cm thick.

Poke a hole in the middle (so it looks like a big donut).

Heat a lightly greased frying pan over high heat for 1 minute, then turn it to low.

Place the bannock in the pan, cover and cook for 5 minutes.

Flip, cook for 5 more minutes and then cook a further 10 minutes on each side (cook about 35 minutes altogether).

Eat immediately with lots of butter and jam or peanut butter.