Cranberry and Wyke Mature Cheddar Soda Bread

Preheat the oven to 180c.

Sift the flour and bicarbonate of soda into a large mixing bowl. Stir in the salt, cranberries, rosemary and cheddar. Make a well in the centre and pour in the buttermilk or yoghurt mixture, and add the salt and a generous grind of black pepper. Stir with a spatula or wooden spoon to make a rough, shaggy dough. Lightly flour a clean surface, then tip out the dough and bring together into a ball without over-kneading. Score a cross in the top using a sharp knife.

Lightly dust a flat tray with flour, then transfer the uncooked loaf to the centre. Brush the surface with milk to glaze then transfer to the oven to bake for 30 - 35 minutes until golden all over and hollow-sounding when you tap the base of the loaf.

Allow to cool on a wire rack for 30 minutes before slicing.