Sheep's cheese, olive and oregano bread

Serves 4-6

Flavoured breads always command a premium in smart delis and bakers but can actually be a great way of using up leftovers, so play around with different combinations depending on what you have to hand – Stilton, thyme and crisp fried onions, or mature Cheddar, sun-dried tomatoes and basil. This is a simple soda bread that doesn't need kneading.

200ml/7fl oz sheep's yoghurt or low-fat bio yoghurt
1 level tsp clear honey
225g/71/2oz self-raising flour
225g/71/2oz plain wholemeal flour (not bread flour), plus extra for dusting
1/2 level tsp cream of tartar
1 level tsp bicarbonate of soda
1/2 tsp fine sea salt
50g/2oz strong sheep's cheese (such as Berkswell), rinded and finely sliced
60g/21/2oz marinated olives with herbs, stoned and finely chopped
1 tsp fresh or dried oregano, finely chopped

Measure the yoghurt into a measuring jug and add enough water to bring it up to the 275ml/9fl oz mark. Tip into a pan with the honey and warm very gently until the honey dissolves. Stir well then take the pan off the heat and cool until you can comfortably hold a finger in the milk.

Combine the two flours, cream of tartar, bicarbonate of soda and salt in a large mixing bowl. Pour over the milk and honey mixture and mix with a wooden spoon until it comes together. Tip the cheese, olives and oregano into the dough then work the mixture with your hands into a ball, adding a little extra water if necessary. The dough should be soft but not sticky. Shape the dough into a ball about 16cm wide and place on a floured baking tray. Cut a deep cross in the centre of the loaf, dust with a little more flour and bake for 35-40 minutes until the bread is well-browned and the bottom of the loaf sounds hollow when you tap it. Transfer to a wire rack and cool for about 20 minutes. Serve while still warm.