Spiced pot soda bread

You can replace buttermilk with soured milk: For every 250ml of full-cream milk, add 1 tablespoon of white vinegar or lemon juice and let set for 5 minutes.

The loaf can also be baked on a baking tray. Keep an eye on it as it may brown faster.

Use any mix of spices you like, such as cumin, coriander, fennel and cardamon.

250g all-purpose flour

1/2 tsp salt

1/2 tsp bicarbonate of soda

1 tbsp mixed curry spices large pinch of turmeric powder

200ml buttermilk

Before starting on the dough, place a large Dutch oven or lidded stainless steel pot in a 230°C oven to heat up.

Sift flour, salt and bicarbonate of soda into a large bowl. Stir in spices and turmeric powder.

Make a well in the centre and pour in three-quarters of the buttermilk. Bring the ingredients together. If there are still dry bits in the bowl, add a little more buttermilk. Once a soft rough ball forms, turn out onto a lightly floured surface.

Flatten the dough gently and fold it over itself. Repeat this for 10 seconds to form a smooth ball.

Carefully take the hot pot out of the oven, take off the lid and dust the bottom of the inside with flour. Carefully drop the ball of dough into the pot and using a sharp knife, cut a large cross into the top of the loaf.

Replace the lid of the pot and return to the oven.

Bake the loaf for about 25 minutes, then take off the lid and bake for another 10 minutes until the top is brown.

When cooked, the bottom of the loaf should sound hollow when tapped. Best eaten warm.