Rosemary and Beer Soda bread

Makes 1 loaf

Something delicious to eat with your summer soups and salads


225g wholemeal flour
225g plain flour
1½ teaspoons salt
2 teaspoons of bicarb of soda
45g butter
2 teaspoons of finely chopped rosemary
100 mls milk
225 mls beer


  1. Preheat oven to 190 degrees; lightly flour a baking sheet
  2. Thoroughly combine the dry ingredients ensuring no lumps of bicarb remain.
  3. Rub in the butter
  4. Add the liquids and the rosemary to make a soft dough. Note the quantities of liquid will be subject to change depending on your flours.
  5. Shape the dough into a round and place it on the baking sheet, cut a deep cross in the top and bake for 40 mins until risen and brown.
  6. Cool slightly and serve

Rosemary Potato Wedges

August 2013

Such an easy recipe and so much better than frozen oven chips. Serve as a side or with chorizo and crisp leaves for a hearty healthy salad.  Serves 4.


4 baking potatoes
2 tablespoons of sunflower oil
2 sprigs of fresh rosemary
Salt and pepper


  1. Slice the potatoes into wedges and place in a bowl.
  2. Add the oil, rosemary, salt and pepper and toss to ensure each wedge is evenly coated.
  3. Lay on a foil lined baking sheet in a single layer and bake at 190 degrees for 20 minutes or until golden brown and soft inside turning half way through the cooking time.