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Soda Bread and Pesto Swirl Loaf & Warm Beef and Potato Salad with Rustic Walnut and Horseradish Pesto

Soda bread and pesto swirl loaf

450g soda bread flour

1 teaspoon salt

300ml buttermilk

1 tablespoon of olive oil or local rapeseed ( you could use a flavoured oil)

2 tablespoons ready made pesto

Set oven to 220oc.

Place the flour and the salt in a听 bowl and mix.

Make a well in the听 centre and add the oil and buttermilk.

Mix to a dough and then place on a floured surface.

Roll out in the shape of a rectangle about 1cm thick.

Spread the pesto in the middle leaving a 1cm border.

Roll the long side into a sausage.

Cut into thick pieces and place in a lightly oiled baking tin.

Bake for 20 minutes.

Remove from oven and brush with oil.

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Warm beef and potato salad with rustic walnut and horseradish pesto听

500g baby potatoes

2 red onions, peeled and sliced

2 cloves garlic, crushed

250g sirloin cut into strips

2 tablespoons olive or rapeseed oil

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Cut the potatoes into quarters and boil. Drain.

Heat the oil in a large frying pan and when smoking add the the beef.

Season with salt. Seal off well and add the onions, garlic and cooked potatoes.

Cook until golden.

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Rustic Walnut and horseradish pesto

50g walnuts

1 small bag flat leaf parsley

1 tablespoon finely grated horseradish or 1 tablespoon horseradish sauce

陆听 teaspoon smoked or regular seasalt

50ml olive or local rapeseed oil

2 tablespoons red wine vinegar

1 teaspoon honey

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Toast the walnuts in a dry pan.

Cool and chop with the parsley to a coarse consistency.

Place in a bowl and add the other ingredients.

Toss into the hot beef mixture.

Serve topped with finely chopped scallions.

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