This super-quick soda bread is easy to make and incredibly delicious to eat. It’s a brilliant way to use a few handfuls of fizzy, sharp blackcurrants, a fruit I’ve always found perfect alongside goat’s cheese, and the perfumed perennial herb rosemary. MAKES 1 large loaf 250g plain flour
2tsp (heaped) baking powder
1tsp fine salt
150g rinded goat’s cheese, cubed
50g shelled hazelnuts, bashed
100g blackcurrants, topped and tailed 2 rosemary sprigs, roughly chopped 200ml whey or buttermilk
2tbsp jumbo oats Preheat the oven to 200°C/fan 180°C/gas 6. In a large bowl combine the flour with the baking powder and salt, two-thirds of the goat’s cheese, two-thirds of the hazelnuts, the blackcurrants, chopped rosemary, and whey or buttermilk. Use your hands to form the dough into a round, about 20cm in diameter.
line a baking tray with baking parchment, place the dough round on top, then sprinkle on the remaining nuts and cheese and the oats.
Cut a deep cross into the surface of the dough, which will help the bread to rise. Place the bread in the oven and bake for 30–35min or until well-risen and golden on top.
Serve warm from the oven with butter, a few slices of cheese and ham, or with jam or honey.