Cheese and onion soda bread rolls

I ran out of bread so quickly knocked up these rolls to go with my soup, they baked while the soup was cooking. If you've never made bread before, soda bread is the easiest way to start, I was quite proud of the results!

Soda bread is pretty forgiving, you just mix it up and go. The proportions are very roughly 2 parts flour to one part liquid, it's quickest to just use cups or whatever measuring implement you have handy, especially if you're in a hurry! Sodabread traditionally uses buttermilk, but who has that hanging about? Milk and yoghurt do just fine.

This makes about four smallish long rolls (obviously I ate one of the above, just to check). Soda bread doesn't last more than a day, so therefore I was entirely justified to gobble one fresh from the oven!

• 200 g self-raising flour
• 100 ml milk
• 1 big tbsp natural yoghurt
• Sprinkling of salt
• Smattering of cheddar cheese
• 1 spring onion

1. Finely chop the onion.
2. Plop the yoghurt and salt into the milk and mix.
3. Preheat the oven to 200C fan (220C or equivalent)
4. Put the flour and onion in a large bowl and pour in the milk mixture. Stir with a fork until it comes together into a mass.
5. Transfer to a floured surface, and knead very gently. Essentially all you're doing is making sure it's mixed thoroughly into a not-too-sticky dough, soda bread mustn't be overworked.
6. With your hands roll it into a sausage about 12"/30cm in length. Cut into four equal portions and flatten to form four rectangular rolls about two fingers thick.
7. As a decoration I snipped the top of these with scissors at an angle to form triangular points - either do that or just slash across the top.
8. Top them with some grated cheddar. In the picture I also sprinkled black onion/nigella seeds but in retrospect this is slightly gilding the lilly!
9. Pop onto a baking tray then into the oven for 15-20 mins. Tap underneath, a hollow sound says they're cooked.

Leave them to cool a bit, then eat with gusto.