Serves:4
Prep time: 10 mins
Cooking time: 25 mins (plus 5 mins cooling)
Total time: 40 mins
Skill level: Easy
Costs: Mid-price

Perfect for breakfast, brunch or lunch – this Irish bread with added extras won’t stick around for long!

Ingredients:

– 425g (15oz) plain flour
– good pinch of salt
– 1tsp bicarbonate of soda
– 150g (5oz) mature Cheddar, coarsely grated
– 284ml tub buttermilk or low-fat natural yogurt
– 2tbsp wholegrain mustard
– 4-5tbsp semi-skimmed milk

To serve:

– 3 baby plum tomatoes
– 3 streaky bacon rashers
– handful of rocket per person
– balsamic vinegar

Nutritional information – each portion contains: 573 calories, 15.0g fat

Method:

1, Set the oven to gas mark 7 or 220°C. Mix the flour, salt, bicarbonate of soda and cheese in a large bowl.

2. Add the buttermilk, or yogurt, mustard and milk to the dry ingredients. Mix them in using a spoon and then your hand, to make a soft dough. Knead lightly, then shape into a round, about 22cm (8½in).

3. Cut the round into 8 wedges and place these on a non-stick baking sheet. Dust with flour and bake for 20-25 mins, until browned and crusty. At the same time, roast the baby tomatoes, drizzled with a little olive oil, in the oven for 10-15 mins and pan-fry or grill the bacon rashers.

4. Cool the bread on a wire rack for 5 mins. Split the wedges and fill with the bacon and rocket and the tomatoes. Add a dash of balsamic vinegar.

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