Smoked bacon, cheddar and red onion bread

1 Set the oven to 190 degrees.

2 Put the lardons and onions into a cold frying pan, then put on to a low to moderate heat. The fat from the bacon will eventually render and make everything nice and juicy.

3 Cook for 20 minutes until the onions are soft and jammy, then set aside and allow to cool.

4 Sieve the flour and bread soda into a large bowl, add the salt, followed by the onion and bacon mixture and then the cheese.

5 Make a well in the centre and add most of the buttermilk. Mix gently with your fingers until it forms a soft mass. If it is too dry, add the rest of the buttermilk.

6 On a floured board gather the dough into a cylinder and cut into six even pieces. Roll into round balls and place on a floured baking tray, then cut a small cross in the middle of each one.

7 Bake for 25-30 minutes until cooked, then cool on a wire rack.