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450g (lib) plain flour, plus extra for dusting

1 tsp bicarbonate of soda

l tsp salt

100g (4oz) strong Cheddar, grated

4 spring onions, trimmed and finely chopped

350ml (12fl oz) buttermilk, plus a little extra if necessary

Preheat the oven to 230°C (450°F), gas mark 8. Sift the flour, bicarbonate of soda and salt into a large mixing bowl. Make a well in the centre of the dry ingredients and stir in the Cheddar and spring onions, then add the buttermilk. Using a large spoon, mix gently and quickly until you have achieved a nice soft dough. Add a little bit more buttermilk if necessary until the dough binds together without being sloppy.

Knead the dough very lightly on a lightly floured work surface and shape into a round of roughly 15cm (6in). Place on a non-stick baking sheet and cut a deep cross in the top. Bake for 15 minutes.

Reduce the oven temperature to 200°C (400°F), gas mark 6 and bake the loaf for another 20-25 minutes or until it is evenly golden and crusty. It should sound hollow when tapped on the bottom. If it doesn’t, return to the oven for another 5 minutes.

Transfer the cooked soda bread to a wire rack and allow to cool for about 20 minutes. This bread is best eaten while it is still warm, as it doesn’t store well. To serve, place the soda bread on a bread board and cut into slices at the table.