125g/4oz Odlums Self Raising Flour
125g/4oz Odlums Coarse Wholemeal
1 Teaspoon Baking Powder
Shake of Black Pepper
50g/2oz Butter or Margarine
150ml/1/4 pt Milk
Odlums Oatflakes for dusting (optional)

165g Tin Sweet Corn (drained)
185g Tin Picnic Salmon (drained)
2 Spring Onions/Scallions (finely chopped)
2 Tablespoons Light Mayo
1 Tablespoons Worcestershire Sauce (optional)
50g/2oz Shamrock Pine Nuts (optional)
Lettuce Leaves & Cherry Tomatoes


  1. Preheat oven to 200°C/400°F/Gas 6. Lightly dust a flat baking tin/tray with flour.
  2. Put the self raising flour, wholemeal, baking powder and pepper into a mixing bowl. Mix well together.
  3. Add the butter or margarine and rub through with the tips of fingers lifting as much as possible to introduce ‘air’. Next add the milk and stir to a soft dough.
  4. Put the tin/tray into the oven to heat. Turn dough onto a lightly floured board and gently knead, shape into a round. Place on preheated tin and cut into 8 wedges. If liked dust top with oatflakes.
  5. Bake for about 15 minutes in an upper shelf position. Turn onto a wire tray to cool. Serve with a little butter or a sprinkling of olive oil with the salad.

Make salad by mixing together the sweet corn, salmon, onions, Mayo, Worcestershire sauce and pine nuts in a salad bowl. Put some lettuce on a ‘wedge’, then some of the salad and top with the tomatoes!