TODAY’S RECIPE: Courgette & cheddar soda bread

PERFECT for those weekends when you want a warm, freshly baked loaf for lunch Cuts into 12 slices.

Ingredients

400g/14oz self-raising flour, extra for dusting 2 medium courgettes 50g/2oz rolled oats 1½ tsp bicarbonate of soda 75g/2½ oz mature cheddar, grated 284 ml pot buttermilk Small bunch thyme, leaves only 1 tbsp clear honey 1 egg, beaten 1 tsp salt

Method

1 Heat oven to 200c/180c fan/gas 6 and dust a baking sheet with a little flour. Place a box grater on top of a clean tea towel and coarsely grate the courgettes. Lift corners of the tea towel and, holding it over the sink, twist to compact the courgettes and squeeze out as much liquid as you can.

2 Put flour, oats, bicarb and 1 tsp fine salt in a large bowl. Add most of the cheddar (save a little for the top), the thyme and courgette. Mix the buttermilk and honey, then pour into the flour mixture. Stir with a wooden spoon until the dough starts to clump together, then tip on to a work surface and knead briefly to bring all the loose bits together — try not to overwork the dough or the bread will be heavy.

3 Shape into a round loaf and place on baking sheet. Brush with egg and sprinkle with remaining cheese. Use a sharp knife to score a deep cross on top of the loaf, then bake for 40 minutes until golden brown. Best served warm, but leftovers will keep for 1-2 days.

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