Used as a filling for bannock or bread
This is a savory filling, often called 'bannock bread filling' or simply 'bread filling,' traditionally used in Scottish and Northern English cuisine. It is typically made from a mixture of onions, herbs like parsley or sage, and sometimes suet or fat, bound together with breadcrumbs or oats. The mixture is stuffed into dough before baking to create a flavorful, hearty center.
🍽️ Nutrition at a glance
This filling is primarily a source of carbohydrates from the breadcrumbs or oats, with moderate fat content if suet or butter is used. It provides some B vitamins and iron from the grains, with a rough calorie estimate of 200-300 kcal per typical serving.
Nutrition breakdown
| Calories | 250 kcal |
| Protein | 5 g |
| Carbs | 30 g |
| Fat | 12 g |
| Fiber | 3 g |
| Sugar | 2 g |
| Sodium | 400 mg |
| Iron | 2.5 mg |
| Thiamin (B1) | 0.3 mg |
| Niacin (B3) | 3.5 mg |
| Folate | 40 mcg |
| Potassium | 150 mg |
| Magnesium | 25 mg |
| Phosphorus | 80 mg |
| Zinc | 1.2 mg |
Per 1/2 cup (120 g) · estimated, varies by recipe
💡 What's interesting
Culturally, this filling represents a resourceful way to add flavor and substance to simple bread, often using leftover ingredients. Nutritionally, the combination of whole grains and herbs can provide fiber and antioxidants, making it more than just a filler.
