This unusual soda bread uses beer to create a lighter than usual for soda bread texture is fine the next day (assuming there’s any left, which is unlikely). I first cooked it on a Sunday with friends, when it was impossible to get any decent bread. It can be used for savoury or sweet dishes as it stands, but adding chopped chives, thyme leaves, rosemary or grated cheese will make it definitively savoury. Adding chopped lavender flowers/sultanas will send it in the sweet direction. As with any soda bread it is super fast to make. You’ll need a 1litre loaf tin.

300g plain flour

85g Wholemeal flour

1 teaspoon sea salt

1½ teasp Bicarbonate of soda

½ teasp freshly milled black pepper 

210ml lager

210ml buttermilk or 210ml full fat milk mixed with lemon juice and left to curdle for 10 minutes

55ml light oil such as sunflower oil + extra for oiling the loaf tin

40g oats

• Preheat that oven to 180c fan

• In a large bowl, use a hand whisk to thoroughly mix and aerate both flours, salt, bicarbonate of soda and pepper together. Then stir in the oats.

• In another bowl, whisk together the beer, oil and buttermilk/lemony milk. Allow to stand for 5 minutes, so that it starts getting slightly fizzy. Add the liquids to the flour mixture and add any flavourings of your choice

• Oil the loaf tin, and spoon the mixture in. Bake for 10 minutes, then reduce to 170c and continue to cook for 35 minutes.

• Allow to cool slightly and serve with butter and whatever you fancy