Savoury Flatbread

275g/10oz Odlums Cream Plain Flour
2 Teaspoons Baking Powder
Pinch of Salt
25g/1oz Sesame Seeds
1 Tablespoon Olive Oil
300ml/ pt Water
50g/2oz Cashel Blue Cheese (crumbled up)
Extra Olive Oil
Rosemary leaves


  1. Preheat oven to 200°C/400°F/Gas 6. Lightly grease a 26cms x 16cms/10” x 6” swiss roll tin.
  2. Put the flour, baking powder, salt and sesame seeds into a mixing bowl and mix well together. Add the oil and sufficient water to mix to a soft ball of dough. Transfer to floured surface knead to remove any cracks.
  3. Press dough out into a rectangle and sprinkle over the cheese. Fold over the dough and form into a ball again.
  4. Place on prepared tin and using oiled fingers to spread dough into tin. The mixture will be sticky and elastic. Rub the top and sides with the oil. Sprinkle on the rosemary.
  5. Bake in an upper shelf position for about 20 minutes until risen and golden brown.
  6. Cool on a wire tray. Serve, broken with the soup.

Pea Soup

1 Onion (chopped)
1 Tablespoon Olive Oil
4 Tablespoon Mint Leaves (chopped)
1200ml/2pts Stock
2 x 420g Tins Batchelors Peas
To Serve
Crème Fraiche


  1. Heat the oil in a large saucepan, add the onions and fry until soft but not coloured. Add the mint, stock and peas.
  2. Bring to the boil then reduce the heat and simmer for 5 minutes. Transfer to liquidizer or processor and blend.
  3. Return to saucepan and heat.
  4. Transfer to bowls and put a spoonful of crème fraiche on top. Serve with the warm crusty bread!