Perfect for breakfast, brunch or lunch – this Irish bread with added extras won’t stick around for long!
- 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
Set the oven to gas mark 7 or 220°C. Mix the flour, salt, bicarbonate of soda and cheese in a large bowl.
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).
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.
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.