Mediterranean Roasted Chicken

Mediterranean Roasted Chicken


A really tasty dish of chicken and herbs, roasted with red peppers, courgettes, plum tomatoes and baby potatoes, all in one pan.


Mediterranean Roasted Chicken
Prepares: 4 servings
  • Preparation time: About 30 minutes
  • Marinating time: At least 30 minutes
  • Cooking time: 40 minutes

  • Ingredients
  • 2 garlic cloves, crushed
  • 12g fresh basil
  • 12g fresh mint
  • 4 lemon thyme sprigs
  • 4 tbsp olive oil
  • 4 chicken joints*
  • 2 small red peppers, deseeded and chopped
  • 2 courgettes/zucchini, sliced
  • 600g/1 lb 4 oz baby potatoes
  • ½ × 400g/¼ × 28 fl oz can plum tomatoes, halved
  • 1 lemon, juice only

  • *I prefer to use boneless chicken breasts because they are really succulent. But legs or breasts with bone in would work too.

  • Equipment
  • Large roasting tin

  1. Method
  2. Finely chop two thirds of the basil and mint and 2 lemon thyme sprigs, reserve the remaining third. Using a pestle and mortar, pound together the herbs, crushed garlic and two tablespoons of the olive oil until they form a paste. Or use a food processor. Put the chicken in a shallow bowl and cover with the herb mixture. Cover, refrigerate and leave for at least 30 minutes to marinate.

  3. Preheat the oven to 200°C/400°F/gas mark 6.

  4. Put the peppers, courgettes and potatoes in a bowl. Season and pour over the remaining olive oil. Toss together until all the vegetables are well coated. Carefully add the tomatoes. Spread in the roasting tin and add the chicken and marinade.

  5. Roast for 40 minutes until the vegetables are tender and the chicken is cooked through.

  6. Squeeze over the lemon juice and scatter over the reserved herbs.

  7. Note
  8. Tinned plum tomatoes can be substituted for the fresh plum tomatoes. Just add them to the pan during the last 15 minutes of cooking.




Garlic Bread by the Slice

Garlic Bread


Very quick to prepare, garlic bread by the slice is very handy when a whole garlic baguette isn’t needed.


Garlic Bread by the Slice
Prepares: 2 slices
  • Preparation time: About 5 minutes
  • Cooking time: 15 minutes

  • Ingredients
  • 2 slices French bread*
  • 1 garlic clove, crushed
  • 50g/2 oz butter, softened
  • ¼ tsp dried parsley

  1. Method
  2. Preheat the oven to 200°C/400°F/gas mark 6.

  3. Combine the garlic and parsley with the butter. Spread each slice on one side with the garlic butter. Arrange on a baking tray and cover with foil.

  4. Bake in the oven for 10–15 minutes, removing the foil halfway through cooking.

  5. *For the French bread
  6. Take one loaf of French bread and remove the crusts from both ends. Slice the loaf into thick slices, about 1.25cm/½ inch. Separate the number of slices usually required by a piece of baking parchment. (This makes it easier to remove just a few slices at a time from the freezer to thaw.) Wrap the bread in foil and freeze. When needed just thaw the required number of slices and follow the recipe above.

  7. We enjoy lovely home-baked bread and if you would like to bake your own French bread you could follow Paul’s recipe for Crusty French Bread.


Welcome to my new blog!


Spring is now officially here. I love this time of year with everything growing anew in the garden and the thought of long warm summer days ahead. It always seems to be a time of new beginnings and in that light I’m excited to start my Recipes to Remember blog.

There are lots of recipe blogs out there, I know. So what’s different about this one?

Well, I have enjoyed cooking for my family for many years and now our four children have grown up and flown the nest. I have gathered quite a collection of recipes over this time from many different sources. And so they have been tried and tested many times!

Having lived in both England and Canada, I have had to deal with differences in things like terminology, weights and measures, and ingredients. So all my recipes list the appropriate ingredients for both U.K. and North America. It’s amazing how differences in the make-up of some ingredients can affect the success of a recipe and I have had to learn this – the hard way!

Along the way I have also collected tips and information on all kinds of culinary topics and will be adding these to the Tips section over time.

Also I have divided up recipes into the seasons. For example, we enjoy heart warming casseroles and puddings in the winter but in summer the dinners are lighter and quick to prepare, and desserts are defined by the abundance of local fresh fruits. I would rather spend warm summer days outside with our labrador, Shandy, than in the kitchen! So, as I gradually add recipes onto my blog, they will be representative of the time of year.

I hope you will enjoy the recipes I have chosen to share with you.

By the way, where it has been possible, I have written them up to serve four. I think it is easy to work from this. Generally, you can halve the amounts for two as easily as you can increase them to serve six or eight.

So, with Easter weekend fast approaching, I’ve posted a few of my favourite Easter recipes below for you to try. I hope you enjoy them and invite you to comment on them if you’d like to.


Crusty French Bread

Crusty French Bread


This crusty French bread is light and airy, with a beautiful crisp crust.

Baking bread isn’t difficult if you break the process down into 3 steps. Each step involves a ‘wait period’ during which you can get on with something else. For more information about the technique I use, here’s a link to my page on Breadmaking.


Crusty French Bread
Prepares: 1 loaf
  • Step 1
  • Preparation time: 5–10 minutes
  • Waiting time: 30 minutes
  • Step 2
  • Preparation time: 5 minutes
  • Waiting time: About 1 hour 30 minutes
  • Step 3
  • Preparation time: 10–15 minutes
  • Waiting time: 1 hour
  • Cooking time: 35–40 minutes

  • Ingredients
  • 520g (1 lb 2 oz) strong white/all purpose flour (3⅔ cups)
  • 10g (1½ tsp) salt
  • 10g (1 tbsp) instant yeast
  • 345ml (12 fl oz) water (1½ cups less 1 tbsp)
  • olive oil for oiling the bowl and tin

  1. Method

  2. Step 1
  3. Pour the flour into a mixing bowl and make a well in the middle. Add most of the water and mix thoroughly with a wooden spoon or a plastic dough scraper. If some flour is left in the bottom, add the remainder of the water. It may not need it all. Just make sure that all the flour has been taken up.

  4. Cover the bowl with a tea towel and leave it to stand for 20-30 minutes.

  5. In the meantime, prepare for the next step by weighing out the salt and yeast.

  6. Step 2
  7. At the end of the 20–30 minutes, add the salt and yeast to the mixture, making sure that the yeast doesn’t come into contact with a wodge of salt, and mix well.

  8. Cover the bowl with the tea towel and leave for 10 minutes.

  9. Lightly oil your hands and the work surface, and tip the dough out. Take the edge of the dough that’s furthest away from you and fold it towards you to meet the near edge. Push it into the dough with your fingers or the heel of your hand, stretching it gently away from you. Give the dough a quarter turn and repeat. Do this 8 to 10 times, then rotate the dough into a ball and put it back in the bowl.

  10. Cover with the tea towel again, leave for 10 minutes, and repeat the fold and stretch.

  11. Cover again and leave for 10 minutes. While waiting, lightly oil another large bowl for the dough to rise in. Then fold and stretch the dough for a third time.

  12. The dough should now be smooth and silky. Tip it out and shape it into a ball. Put it into the lightly-oiled bowl and cover with a tea towel or cling film.

  13. Leave it to rise until it's at least doubled in size.* At room temperature, this should take a minimum of an hour but it's fine to leave it for 2–3 hours. The longer the better – it improves the flavour.

  14. While waiting, prepare a baking tray and line with baking parchment.

  15. Step 3
  16. Tip out the risen dough onto a lightly floured surface and knock the air out by folding it in on itself a few times. It should feel smooth. Then flatten it out into a rectangle, with a short side towards you. Lift the dough from the furthest edge and fold it down towards you about half way. Press the edge down with the heel of your hand. Turn the dough round and repeat. Then roll the dough up away from you making sure that the join ends up at the bottom.

  17. Place the dough on the baking tray, shaping how you want the loaf to end up. Lightly dust with flour and cover with the tea towel or cling film and leave to prove for at least another hour. You can tell when it's ready when it's doubled in size again and the dough springs back readily if you poke it gently with your finger.

  18. Before the end of the hour, preheat the oven to 220°C/425°F (gas mark 7).

  19. Dust the top of the dough with flour and slash the top diagonally with a sharp knife. Add about 250ml/½ pint of boiling water to a roasting tray and place it on a rack at the bottom of the oven to create some steam (this makes the crust crispy). Then bake for 35–40 minutes or until nicely browned. Turn out the loaf and tap it on the bottom – it should sound hollow. Allow to cool on a wire rack.

  20. Tip
  21. Many recipes recommend using warm water to make the yeast work more quickly. However, the flavour is improved if the process takes place more slowly. I use water at room temperature or even a little cooler.

  22. * Doubled in size means doubled in volume. This means that if the dough is in the shape of a ball, the diameter increases by about 25%.

Updated: March 10, 2017

Simply Apple Pie

Simply Apple Pie


An apple pie that is delicious, especially when the apples just come into season. The pie filling literally just contains apples and a little sugar so the full flavour of the apples come through. It has a sweet pastry lid that when cooked is buttery and crumbly. For a mouthwatering finish serve with cream or ice cream.


Simply Apple Pie
Prepares: 6–8 servings
  • Preparation time: 45 minutes
  • Standing time: 50 minutes
  • Cooking time: 40–45 minutes

  • Ingredients
  • For the pastry
  • 225g/8 oz self raising flour
  • 1 tbsp icing sugar
  • 140g/5 oz cold butter, cut into cubes
  • 1 egg yolk
  • pinch of salt

  • For the filling
  • 1.35kg/3 lb Bramley apples/Crispin, Mutsu, or Courtland
  • 110g/4 oz caster sugar/white fine sugar, plus extra for sprinkling
  • 1 egg white, lightly whisked

  • Equipment
  • A 28 x 20cm/11 x 8 inch deep pie dish, sides and rim buttered
  • A pie raiser, buttered

  1. Method
  2. For the pastry, sift the flour and salt into a mixing bowl and add the sugar. Rub in the butter until the mixture resembles coarse breadcrumbs. Whisk the egg yolk and 3 tablespoons of cold water together in a small jug and gradually pour onto the flour mixture while mixing in with a palette knife until it starts to form small lumps. Quickly knead by hand to bring the mixture together. Wrap in cling film/cling wrap and chill for at 20 minutes.

  3. Remove from the fridge and let the pastry return to a cool room temperature. Roll it out fairly thinly. Upturn the dish onto the centre of the pastry and use it as a template to cut out the lid, adding an extra 2.5cm/1 inch all the way round. Then cut out a 5cm/2 inch wide strip from the remaining pastry, enough to go round the rim of the dish. Apply this to the flat rim and insides of the dish, pressing into place and making joins where necessary. Put the pie raiser in the middle of the dish.

  4. For the filling, prepare the apples one at a time. Peel, cut into quarters and core. Cut each quarter into four and pile into the dish as you go, sprinkling some sugar between each layer. They should pile up high in the dish which will help to support the pastry lid.

  5. Brush the pastry covered rim with cold water and put on the lid. Crimp the lid and rim pressing together as you work your way round the rim.

  6. Cut 4 slashes in the lid and return the pie to the fridge for another 30 minutes (up to 2 hours).

  7. Meanwhile, preheat the oven to 190°C/375F/gas mark 5.

  8. Remove the pie from the fridge and brush the surface with the egg white, then sprinkle with sugar. Place in the middle of the oven and bake for 40–45 minutes until pale golden brown.


Pork and Cheese Crumble

Pork and Cheese Crumble


Tasty pork, baked on a bed of tomatoes and onions, and topped with a crispy, cheesy crumble. This is a quick dish to prepare. Just serve with seasonal vegetables.


Pork and Cheese Crumble
Prepares: 4 servings
  • Preparation time: 15 minutes
  • Cooking time: 1 hour

  • Ingredients
  • 4 pork chops or
  • 450g/1lb pork tenderloin
  • 2 tbsp butter
  • 2 small onions, thinly sliced
  • 2 × 400g/1 × 28 fl oz cans whole tomatoes
  • 1 tsp sugar
  • 50g/2 oz cheese, grated
  • 4 tbsp fresh breadcrumbs

  • Equipment
  • An ovenproof dish with lid

  1. Method
  2. Preheat the oven to 180°C/350°F/gas mark 4.

  3. Remove any bone and excess fat from chops. If using tenderloin, cut into four equal pieces (see note).

  4. Melt the butter in a frying pan/skillet over a medium heat, add the meat, and cook for about 4 minutes until they are golden brown on both sides.

  5. Meanwhile, spread the onions in the bottom of the ovenproof dish. Cover with the tomatoes, season and add the sugar. Place the pork on top of the tomatoes.

  6. Mix the breadcrumbs with the cheese and sprinkle over the meat.

  7. Cover and bake in the centre of the oven for 45 minutes. Remove the lid and continue to cook for a further 15 minutes.

  8. Serve with seasonal vegetables.

  9. Note
  10. Chops or tenderloin work in this recipe. We tend to prefer the tenderloin so I have added it as an option. To give four equal pieces, I slice it in two and then slice each piece in half horizontally to give four thinner pieces of meat.


Traditional English Pancakes

Traditional English Pancakes


These traditional English pancakes are served with lemon and sugar – easy to prepare and easy to eat!


Traditional English Pancakes
Prepares: 6–8 large pancakes
  • Preparation time: 20 minutes
  • Standing time: 20 minutes
  • Cooking time: About 20 minutes

  • Ingredients
  • 110g/4 oz plain flour/cake and pastry flour
  • pinch salt
  • 2 large eggs (U.K.)/extra large eggs (N.A.)
  • 275ml/10 fl oz semi-skimmed milk
  • 25g/1 oz butter, melted
  • 25g/1 oz butter for greasing

  • To serve
  • granulated sugar
  • 1 lemon, halved

  • Equipment
  • A 25.5cm/10 inch heavy gauge aluminium frying pan

  1. Method
  2. First, melt 1 oz of butter and set aside to cool.

  3. Sift the flour and salt into a large mixing bowl and make a well in the centre.

  4. Beat the eggs in a bowl, then add the milk and cooled, melted butter. Gradually pour the mixture into the well of the flour while whisking with an electric whisk or a balloon whisk, incorporating the flour from around the edge of the bowl. Scrape any remaining flour down from around the sides of the bowl using a rubber spatula and whisk again until all the mixture is smooth. Let stand for 20 minutes.

  5. Preheat oven to 150°C/300°F/gas mark 2 and place five plates in the oven to warm.

  6. Get the pan really hot, then turn the heat down to a medium setting.

  7. Melt the remaining butter in the pan then pour into a small bowl. After cooking each pancake, smear the pan with the butter to keep it lightly greased, using a wodge of kitchen paper. The pan should be lightly greased not running with butter.

  8. Use about 4 tablespoons of batter for each pancake. It is easier to measure this into a ladle first to give a guide for the amount for each pancake. Quickly tip the batter from the ladle into the centre of the pan and at the same time tip the pan from side to side to get the base evenly coated. Cook the pancake for about 1 minute until the surface dries and the underside is golden.

  9. Flip the pancake over with a palette knife. Again, cook until the underside is golden which will need less time. Then slide out of the pan onto a warmed plate.

  10. Continue until the batter is finished. Overlap the pancakes on the warmed plate as you go. Keep them warm in the oven, covered loosely with foil.

  11. To serve, squeeze lemon juice over each pancake and generously sprinkle with sugar. It can then can be rolled up.


Individual Chicken Pot Pies

Individual Chicken Pot Pies


An individual chicken pie for each member of the family. Succulent chicken pieces cooked in creamy sauce with sweetcorn and peas, and a light pastry topping, is guaranteed to fill the hungriest tummies. And you can personalize them!


Individual Chicken Pot Pies
Prepares: 4 individual pies
  • Preparation time: 35 minutes, plus 10 minutes to prepare the pastry
  • Cooking time: 30 minutes hob, 30 minutes oven

  • Ingredients
  • For the pastry
  • 340g/12 oz self-raising flour
  • 85g/3 oz cold butter, cut into small cubes
  • 85g/3 oz lard, cut into small cubes
  • pinch of salt
  • 4 tbsp cold water
  • 1 egg, beaten

  • For the filling
  • 450g/1lb boneless chicken breasts, skin removed, or
  • 600g/1 lb 5 oz chicken joints, skin removed
  • 1 carrot, cut into large chunks
  • 1 onion, quartered
  • 1 bay leaf
  • a few parsley stalks
  • 6 black peppercorns
  • 25g/1 oz butter
  • 25g/1 oz flour
  • 2 tbsp double cream/whipping cream
  • 100g/3½ oz frozen peas
  • 100g/3½ oz frozen sweetcorn
  • 2 tbsp fresh parsley, chopped

  • Equipment
  • Four 300ml/½ pint/10 fl oz ovenproof basins

  1. Method
  2. Sift the flour and salt into a large bowl. Rub in the butter and lard until the mixture resembles breadcrumbs. Sprinkle the water over the flour and use a palette knife to incorporate the water until it forms small lumps. Lightly knead with your hands to bring it together. Wrap in cling film and place in the fridge to rest for 20 minutes.

  3. Meanwhile, put the chicken in a pan with the carrot, onion, bay leaf, parsley stalks and peppercorns. Cover with cold water and bring to just under the boil, then simmer for 15–20 minutes until the chicken is cooked, skimming the surface regularly. Remove the chicken with a slotted spoon and set aside. Strain 400ml/14 fl oz of the poaching stock discarding the herbs and vegetables, and reserve.

  4. Preheat the oven to 200°C/400°F/gas mark 6.

  5. Melt the butter in a pan over a medium heat, stir in the flour to form a smooth paste. Reduce the heat and cook for 1 minute. Remove from the heat and gradually stir in the reserved stock until thoroughly blended and smooth. Cook over a gentle heat, stirring, until thickened. Simmer for 5 minutes then add the cream and cook for a further 5 minutes.

  6. Strip the chicken meat if boned joints were used. Cut the chicken into small pieces and stir into the sauce along with the peas, sweetcorn and parsley. Leave to cool a little.

  7. Meanwhile, roll out the pastry very thinly. Using the top of one of the ovenproof basins as a guide, cut out four circles of pastry 2cm/¾ inch larger than the diameter.

  8. Divide the chicken mixture among the four dishes. Dampen the pastry edges with water and cover the tops of the basins. Brush with beaten egg.

  9. Use any trimmings to decorate the pies. A personal touch would be to put names on the top. Making the letters does take time but makes it special. Place any decorations on the pastry top and brush these with the remaining beaten egg.

  10. Cook in the oven for 30 minutes until the pastry is golden.

  11. Serve with seasonal vegetables.


Mini Ciabatta Pizzas

Mini Ciabatta Pizzas


These mini ciabatta pizzas are made with ciabatta halves topped with tomatoes, cheese, bacon and onion, cooked in olive oil and garlic. Perfect for a light snack.


Mini Ciabatta Pizzas
Prepares: 4 servings
  • Preparation time: 20 minutes
  • Cooking time: 15 minutes

  • Ingredients
  • 4 bacon rashers, cut into strips
  • 2 tbsp olive oil
  • 1 red onion, thinly sliced
  • 1 garlic clove, crushed
  • 2 ciabattas, halved horizontally
  • 1 × 400g/½ × 28 fl oz can chopped tomatoes
  • 110g/4 oz cheese, grated

  1. Method
  2. Preheat the oven to 180°C/350°F/gas mark 4.

  3. Fry the bacon in 1 tablespoon olive oil over a medium heat for 5 minutes until crispy. Set aside.

  4. Lower the heat and fry the onion in the remaining 1 tablespoon olive oil until softened, about 5 minutes. Add the garlic and cook for a further minute. Set aside.

  5. Meanwhile, put the four ciabatta halves in the oven, cut-side down, for 5 minutes to crisp the outer sides.

  6. Top the cut side of the ciabatta halves equally with the tomatoes. Sprinkle over the cheese then top with the bacon and onion mixture.

  7. Cook the ciabatta pizza in the oven for 5 minutes or until the cheese has melted, or cook under a medium-heat grill for 2–3 minutes, taking care not to burn the onions.


Rich Beef Stew

Rich Beef Stew


This is a lovely rich beef stew with chunks of beef, baby carrots, swede/rutabaga and red onion, cooked slowly in a wine and passata enriched stock. Perfect for a cold winter’s day, served with garlic mashed potatoes.


Rich Beef Stew
Prepares: 4 servings
  • Preparation time: 40 minutes
  • Cooking time: 2 hours 30 minutes

  • Ingredients
  • For the stew
  • 675g/1½ lb stewing steak
  • Oil
  • 1 red onion, chopped
  • 2 garlic cloves, finely sliced
  • 4 sprigs thyme
  • Knob of butter
  • 2 tsp Worcestershire sauce
  • 125ml/4 fl oz red wine
  • 250ml/8 fl oz passata
  • 250ml/8 fl oz good beef stock
  • 450g/1 lb Chantenay carrots/baby carrots
  • 450g/1 lb swede/rutabaga, cut into small chunks

  • Note
  • Chantenay carrots, which are found in the U.K., are lovely small sweet carrots. The baby carrots found in North America are smaller but can be a good substitute or just use ordinary carrots roughly chopped, small.

  • Butternut squash would be a good alternative to the swede/rutabaga.

  • For the garlic mashed potatoes
  • 800g/1¾ lb potatoes, peeled and cut into chunks
  • Olive oil
  • 1 garlic clove, crushed
  • 1 sprig of rosemary
  • 2 sprigs of sage
  • Knob of butter

  1. Method
  2. For the stew
  3. Put a little oil in a large deep pan and brown the beef over a medium heat, about 5 minutes. Remove to a bowl.

  4. Add a little more oil to the pan and reduce the heat to medium-low. Add the onion and cook for about 5 minutes, stirring occasionally, until softened. The onion should have started to brown.

  5. Return the beef to the pan with any of its juices. Stir in the garlic and thyme. Add the butter, Worcestershire sauce and wine. Stir, and let it bubble to reduce a little.

  6. Add the passata and stock. Season well. Cover and let it simmer very gently for about 1½ hours, stirring occasionally.

  7. Add the carrots and swede and cook for a further hour. The meat should be really tender and the vegetables cooked through.

  8. Remove the thyme sprigs before serving.

  9. For the garlic mashed potatoes
  10. Boil the potatoes in a pan of salted water for 20 minutes until tender.

  11. In a separate pan, over a low heat, add the oil, garlic, rosemary and sage. Cook very gently for about 10 minutes to flavour the oil. Remove the sprigs of rosemary and sage.

  12. Drain the potatoes and add the oil. Mash. Add a knob of butter, season, and beat until creamy.


Steamed Treacle Sponge Pudding

Steamed Treacle Sponge Pudding


Black treacle or molasses added to this syrup sponge pudding gives it a more intense flavour. It really is a delicious pud.


Steamed Treacle Sponge Pudding
Prepares: 4 servings
  • Preparation time: 20 minutes
  • Cooking time: 1½ hours

  • Ingredients
  • 2 tbsp golden syrup, plus 2 tbsp to serve
  • 85g/3 oz self-raising flour
  • ½ rounded tsp baking powder
  • 85g/3 oz very soft butter
  • 2 eggs, large (U.K.)/extra large (N.A.)
  • 85g/3 oz light brown soft sugar
  • ½ tbsp black treacle/fancy molasses

  • Equipment
  • 600ml/1 pint pudding basin, buttered
  • A steamer

  1. Method
  2. Spoon 2 tablespoons of golden syrup into the bottom of the pudding basin.

  3. Sift the flour and baking powder into a mixing bowl and add the butter, eggs, sugar and black treacle. Beat the mixture for about 2 minutes until it is thoroughly blended using an electric hand mixer or a food mixer.

  4. Spoon the mixture into the basin and level the top.

  5. Cut a piece of foil large enough to cover the top of the basin and come halfway down the sides. Make a pleat in the foil to allow for expansion of the mixture, then place the foil over the basin folding it down the sides. Take a piece of string and tie it round the basin under the lip, then take it over the top and tie it on the other side to make a handle. This makes it easy to lift from the pan. Bring 2 inches of water to the boil in the pan. Place the pudding in the steamer over the pan of boiling water, cover and steam for 1½ hours.

  6. To serve, loosen the pudding all round using a palette knife. Invert the pudding basin onto a warmed plate and pour 2 tablespoons of golden syrup over.

  7. Serve with custard or chilled crème frâiche.


Soda Bread

Soda Bread


Soda bread is delicious in its own right with soup or stews, with cheese, or just spread with butter. And it’s also a quick and easy solution if you want a homemade bread and you suddenly find you’re out of yeast.


Soda Bread
  • Preparation time: About 15 minutes
  • Cooking time: 30 minutes

  • Ingredients
  • 500g (1 lb 2 oz) plain white/cake & pastry flour* (3½ cups)
  • 1 tsp table salt
  • 1 tsp bicarbonate of soda/baking soda
  • 400ml (14 fl oz) buttermilk (1⅔ cups)

  1. Method
  2. Preheat the oven to 200°C/400°F/gas mark 6 and line a baking tray with baking parchment.

  3. Mix all the dry ingredients together in a large bowl and then stir in the buttermilk. Once all the flour has been taken up by the liquid, tip the dough out onto a lightly floured worktop, fold it in on itself a few times and shape it into a ball. It doesn’t need kneading.

  4. Place on the baking tray and flatten it slightly. Then cut a cross deeply into the dough, almost cutting it into quarters. A deep cut is essential to get the heat into the loaf. Lightly dust with flour.

  5. Bake for 30 minutes until nicely browned. Turn over the loaf and tap it on the bottom – it should sound hollow. Allow to cool on a wire rack.

  6. Soda bread doesn’t keep as well as yeast bread, so either eat the same day or freeze.

  7. *An alternative is to use 250g/9 oz plain/cake & pastry flour and 250g/9 oz wholemeal/whole wheat flour (shown above)

Updated: March 10, 2017