Collect together your equipment (see Recipe Notes below) and ingredients.

Preheat oven to Fan Oven 180°C /200°C/400°F/Gas 6

Mix the milk and vinegar/lemon juice and set on one side to let it curdle and make buttermilk.

Place the tablespoon measuring spoon in boiling water – to make it easy to measure the honey.

Measure the flour, salt and bicarbonate of soda into a large mixing bowl. Mix well.

Make a well in the centre of the flour.

Use the hot spoon to measure the honey and add it to the milk. Mix thoroughly and pour over the flour mix.

Use a spoon or spatula to gently fold the buttermilk into the flour. It will be a sticky dough – do not over-mix.

Scatter flour over the workbench and tip the dough onto the flour. Flour your hands and the dough and shape it into a round shape. Transfer to a baking parchment lined baking sheet.

With the smooth surface on top, use a sharp knife to mark a cross in the top of the dough, about 1cm deep.

Bake in the centre of a pre-heated oven for 30 -35 minutes. To test if the bread is cooked, tip it upside down and tap the base of the bread. If it sounds hollow and the crust is crispy, it is done. Take out of the oven and leave to cool on a cooling rack. 

Serving ideas:

- make bacon sandwiches

- spread with butter and chocolate spread

- simply warm or toasted with butter

- fresh or toasted with preserves, honey and/or nut butters

- with cream cheese and smoked salmon

- with tomatoes and salad

- fresh or toasted with hot soup

- with butter, mustard and smoked ham

- with scrambled egg and/or mashed avocado