A quick and easy recipe with basic ingredients to serve alongside a soup or other meal of your choice.

Ingredients– Serves 4

120g Self-raising flour

1/4 Teaspoon baking powder

Pinch of salt

30g Butter

50g Natural yoghurt

2 Tablespoons of milk

100g Cooked potato, chopped until small pieces

Sprig of Rosemary, chopped

30g Mature cheddar- grated

1 Spring onion, finely sliced

Method

• Preheat oven to 200c/ 180c fan/ Gas 6 and line a baking tray with baking paper.
• Sieve the flour, baking powder and salt into a mixing bowl. Add the butter and rub it in until the mixture resembles fine breadcrumbs.
• Add the potato, rosemary, spring onion and most of the cheese and stir together.
• In a separate bowl, whisk the yoghurt and milk with a fork. Tip into the flour mixture and quickly mix in until all the flour is mixed in.
• Transfer the dough to a floured surface and knead a couple of times, then flatten into a flattened round about the size of a small side plate.
• Cut this into quarters and place onto a baking tray.
• Brush with a little milk and sprinkle the remaining cheese on top.
• Bake for 20 minutes until golden brown.
• To serve cut or tear open and spread on a little butter.