BOXTY LOAF

Makes 1 loaf

1kg/35oz/2.2lb floury potatoes 300ml/11 fl oz/1¼ cups buttermilk, plus a splash

150g/5oz/1¼ cups plain flour (all-purpose flour)

1 tsp salt

Pinch of sugar

¼ tsp bicarbonate of soda (baking soda)

1 Preheat the oven to 200˚C/180˚C fan/400˚F/gas mark 6 and lightly grease a large baking tin with butter.

2 Grate the potatoes into a clean cloth or tea towel, then twist the cloth and squeeze as much liquid out as possible.

3 Place the grated potato in a large mixing bowl and pour in the buttermilk.

4 Add the flour, salt and sugar and stir to combine, forming a thick batter.

5 Mix the bicarbonate of soda (baking soda) with a splash of buttermilk and stir into the potato mixture.

6 Transfer into the prepared tin and smooth to an even layer. Bake for 60 minutes until a skewer inserted into the centre comes out clean.

7 Remove from the oven and let cool on a wire rack. Store wrapped in cling film (plastic wrap) in the fridge for up to five days.

8 When you are ready to serve the boxty, fry thick slices in some butter until golden brown.

Per Serving 136kcals, 0.5g fat (0g saturated), 28.7g carbs, 2.7g sugars, 4.3g protein, 2.8g fibre, 0.304g sodium