Sizzled leek & red leicester soda bread
- Ailsa Burt
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Serves 6 - 8
Easy
Prep: 15 mins
Cook: 55 mins
A star rating of 5 out of 5.26 ratingsRate
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Slather slices of this cheese and leek soda bread with salted butter and serve with your soup of choice to brighten a gloomy wintery day
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
20g butter
-
1 tbsp olive oil
-
1 large leek
finely sliced
-
300g plain flour
plus extra for dusting
-
1 tsp bicarbonate of soda
-
small handful of thyme sprigs
leaves picked
-
100g red leicester
coarsely grated
-
250ml buttermilk
-
salted butter
to serve
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Nutrition: Per serving (8)
- kcal238
- fat8g
- saturates4g
- carbs31g
- sugars2g
- fibre2g
- protein8g
- salt1.56g
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Method
-
step 1
Heat the butter and oil in a frying pan over a medium heat, add the leeks, then turn up the heat to medium-high and cook for 15-20 mins, stirring occasionally until lightly browned. Remove to a bowl and leave to cool.
-
step 2
Heat the oven to 200C/180C fan/gas 6. Tip the flour into a bowl and add the leeks, bicarb, thyme, grated cheese and 1½ tsp salt. Pour in the buttermilk and use a wooden spoon to bring everything together.
-
step 3
Briefly knead the dough on a lightly floured work surface to just to bring it together into a ball. Transfer to a baking tray dusted with flour. Slash a cross into the top of the dough ball, then bake for 30-35 mins until the loaf is golden brown and sounds hollow when tapped on the bottom.
-
step 4
Serve the soda bread warm, cut into thick slices and slathered with some salted butter.
Recipe from Good Food magazine, January 2026
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A star rating of 5 out of 5.26 ratings
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