Oven on at 180 fan, 200 normal. I put a small tin of water in the bottom to keep the crust soft.

What’s in it?

500g flour - I use Type 65

1 tsp bicarbonate of soda

400ml milk and juice of half a lemon, combined to make buttermilk

2 tsp salt

How to do it

Combine flour, bicarb & salt in a large bowl

Make a dip in the middle

Pour in the buttermilk

Stir it all into one lump - I use a knife.

Tip it onto a floured metal tray

Pat it into a round with a floured hand. It will be very sticky so touch it as little as possible.

Make two deep slashes across the dough.

Bang it in the oven for 40 minutes. When done it should sound hollow on the bottom when you tap it with a knife.

Leave to cool - ho ho ho. You’ll probably want to nick a bit off the side straight away.

Slather it with butter and serve with a smacking of lips.

That’s it. No proving, no yeast, no waiting, no bother. Let me know how you get on.