FLAVOUR-PACKED LOAF

A warming loaf filled with earthy vegetables and meat makes for a light summer lunch. Preheat the oven to 180°C/160°C fan/gas mark 4. Grease and line the base and sides of a 900g loaf tin with parchment paper. Trim and grate 2 small courgettes. Gather up the grated courgette in a colander lined with kitchen paper and cover it with more kitchen paper. Place the colander in the sink and squeeze the courgette between the paper to get rid of any excess moisture. Set in the sink to drain further. In a large mixing bowl, whisk together 250g of plain flour, 2 tsp of baking powder, ½ tsp of bicarbonate of soda and ½ tsp of salt. In a separate mixing bowl, whisk together 250ml of milk and 1 tbsp of cider vinegar, then set aside for 2 mins. Melt 3 tbsp of butter and allow to cool, then add the butter and 1 large egg to the milk mixture, gently whisking to combine. Gradually whisk the milk mixture into the flour mixture until a rough batter has formed: it does not need to be totally smooth. Add the grated courgette, discarding the paper, plus 100g of Cheddar and 150g of cooked, chopped ham slices, cutting and folding to combine. Spoon the batter into the prepared tin, rapping it on a flat surface a few times to help it settle. Bake for approximately 1 hr until golden, risen and dry to the touch: when ready, a toothpick will come out virtually clean when inserted into the centre. Remove the tin to a wire rack and allow to cool for 10 mins. Turn out and let it cool completely before slicing and serving.