Soda bread is quick to make, and great for a picnic or ploughmans style lunch with a good chunk of cheese, or dunk it in soup. It’s best eaten the day it is made.

Ready in 40 minutes Makes 1 loaf

1 cup plain flour
1 cup wholemeal flour
¼ cup rolled oats
1 teaspoon salt
1 teaspoon Baking Soda
½ teaspoon dried thyme
75g aged cheddar or tasty cheese grated
1 medium courgette grated
1 cup buttermilk or milk soured with a drop of lemon juice

Preheat the oven to 200°C.
In a bowl or processor combine the flours, oats, salt, baking soda, thyme and cheese.

Place the grated courgette in a tea towel and twist it tightly to wring out the liquid. Add the courgette to the dry ingredients. Pulse or stir to mix then pulse or stir in the buttermilk. When the dough is just mixed, tip onto a floured bench and working quickly shape into a round loaf.

Flatten the loaf slightly with your hand, transfer to a greased baking sheet and dust with flour. Cut a cross in the top with a serrated knife. Bake for 30–35 minutes or until well risen, nicely coloured and the loaf sounds hollow when tapped on the bottom.

Cooks tip: Have everything ready and the oven preheated as the dough will begin to rise as soon as the buttermilk/soured milk and baking soda are combined.

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