PECAN AND ROSEMARY SODA LOAF

Like other soda breads, it is rarely better than when buttered and topped with slivers of farmhouse Cheddar and a dollop of chutney. Find red lentil flour in health food shops or online.

Preparation 15 minutes Cooking 35 minutes Serves 10

1 Preheat the oven to 210°C (190°C fan) gas mark 6½. Butter a 22cm/1.2-litre non-stick loaf tin and dust with buckwheat flour. Combine the flours, nuts, rosemary, salt and bicarbonate of soda in a large bowl. Whisk the egg and buttermilk together in a medium bowl, tip on to the dry ingredients and mix with a wooden spoon until roughly blended – it will be sticky.

2 Tip the dough into the tin – roughly level it using the back of a spoon and cut a line down the centre about 1cm deep. Dust with a little buckwheat flour and bake for 30-35 minutes until it is risen and golden.

3 Run a knife around the edge and tip the loaf out of the tin; the base should sound hollow when tapped. Leave to cool on a wire rack, setting the loaf the right way up. It will be good for a couple of days, sliced and eaten cold. The bread can also be reheated wrapped in foil for

15 minutes in a preheated oven at 180°C

(160°C fan) gas mark 4. EXTRACTED FROM Plant Power: Protein-rich Recipes for Vegetarians and Vegans by Annie Bell (Kyle Books, £17.99).

UNSALTED BUTTER, FOR GREASING THE TIN 120G BUCKWHEAT FLOUR, PLUS EXTRA FOR DUSTING 120G RED LENTIL FLOUR 60G COARSELY CHOPPED OR SLICED PECANS 1 LEVEL TBSP FINELY CHOPPED ROSEMARY ¾ TSP SEA SALT ¾ TSP BICARBONATE OF SODA, SIFTED 1 MEDIUM EGG 1 X 284ML TUB BUTTERMILK