Tune into Cook-In with Mark Moriarty on Wednesdays on RTÉ One at 8:30pm.
- 500g plain white flour
- 1 tsp bread soda
- 1 tsp salt
- 20ml olive oil
- 400ml buttermilk (if you can't get buttermilk, add yoghurt and lemon juice to milk)
- 50g mature Irish cheddar cheese, grated
- 100g red Irish cheddar, cut into small chunks
- 100g leftover roast vegetables (Carrot, squash, red pepper, parsnip)
- Handful of cooked Spinach (or kale if you have it)
- 50g Mixed Nuts (or any nuts you have)
- 1 tbsp chilli powder
- Mix the plain flour, bread soda and salt in a bowl.
- Add the buttermilk and olive oil together, and pour into a well in the centre of the dry mix.
- Use your hands to bring the mix together, but don't overmix, as the finished product will become dense.
- Add any additional ingredients at this point, and mix until evenly distributed.
- Place the mix on a floured surface and roughly shape into a circle, pat down the top of the dough.
- Cut 4 small lines across the top of the dough to create 8 wedge shapes, brush the wedge sections with a little extra buttermilk and sprinkle with chilli powder and salt, leave a gap where you cut the lines
- Bake in a preheated oven at 190c for 30-35mins until the base sounds hollow to tap
- Cool on a wire rack, then tear and share.