Soda Bread with Cheese, Oats and Spring Onion

• rolled oats↗120g g

  plus extra for sprinkling

• all‑purpose flour↗250g g

  plus extra for dusting

• baking soda↗1 tsp tsp
• mature cheddar↗150g g

  grated

• green onion↗4

  chopped

• buttermilk↗350ml ml

  plus a little extra (optional)

• Dijon mustard↗½ tsp tsp

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C/180 °C fan/gas 6 and line a baking tray with parchment paper. Pulse the oats in a blender until fine, then transfer to a large bowl together with the flour, baking soda, ½ tsp salt and 1 tsp freshly ground black pepper. Mix quickly to combine. Add 130 g of cheese and all the green onions and stir.

2. 2

   Combine the buttermilk and mustard in the lid, then pour this mixture into the dry ingredients and, using a wooden spoon, quickly stir until a soft, shaggy dough forms. If the dough still looks dry, add another 1–2 tbsp of buttermilk. Turn the dough onto a flour‑dusted surface and briefly knead until it comes together into a ball.

3. 3

   Transfer the dough onto the prepared tray and flatten it slightly into a thick disc using your palm. Cut a deep cross into the top with a sharp knife, then sprinkle the remaining cheese and a small handful of oats. Bake for 35–45 min until deep golden and the loaf sounds hollow when tapped on the bottom. Let cool on a rack before slicing and serving.