PORRIDGE LOAF

This is a one-bowl, no-knead, gluten-free, fruity, nutty bread (provided you use gluten-free oats) that is unbelievably easy to make. You can use any mix of dried fruit, nuts and seeds that you happen to have in the kitchen – sultanas, raisins, dried apples, dried apricots, dried figs etc – or just nuts and seeds if you want a more savoury loaf. The result is delicious freshly baked, of course, but excellent toasted the following day, too, and it freezes well; I often double the quantities to make 2 loaves: one for now and one for the freezer.

MAKES 1 LOAF

★ 250g natural yogurt

★ 1 medium egg

★ 150g porridge oats

★ 100g mixed dried fruit, larger pieces roughly chopped

★ 100g mixed seeds, such as pumpkin, sunflower, poppy, linseed or buckwheat, plus an extra small handful to finish

★ 50g nuts, such as walnuts, hazelnuts, almonds or cashews, roughly chopped

★ 1 tsp caraway seeds (optional)

★ 50ml milk

★ ½ tsp bicarbonate of soda

★ ½ tsp flaky sea salt

1 Preheat the oven to 190C/170C fan/gas 5. Line a small (500g) loaf tin with baking paper.

2 In a large bowl, whisk the yogurt and egg together until smoothly combined. Stir in all the remaining ingredients until evenly mixed, to give a creamy mixture: the texture of a thick porridge.

3 Spoon the mixture into the prepared loaf tin and level the surface using the back of the spoon. Scatter the handful of extra seeds evenly over the top.

4 Bake for 45-50 minutes on the middle shelf of the oven, until a deep golden brown.

5 Allow the loaf to cool in the tin for 15 minutes, then turn out on to a wire rack and leave to cool completely before slicing.