Cheddar & Crispy Honey Bacon Farls
Best served warm from the oven, these cheddar farls are akin to a cheese scone - wonderfully savoury, fluffy and satisfying. Can only be bettered by adding a couple of rashers of our Roam & Relish Honey Smoked Streaky Bacon. And maybe just a smear of creamy organic butter, because why not.
450g self-raising flour
1 tsp bicarbonate of soda
1 tsp English mustard powder
2 tsp yellow mustard seeds, crushed
150g vintage mature cheddar, grated
280ml buttermilk, mixed with 90ml whole milk
Salt and pepper
4 strings of cherry tomatoes on the vine
12 rashers Roam & Relish Honey Smoked Streaky Bacon
Organic butter, for spreading
Preheat the oven to 220°C/Gas mark 7. Sift the flour, bicarbonate of soda, 1 teaspoon salt and mustard powder together into a bowl and stir in the mustard seeds and cheddar. Make a well in the centre, add the buttermilk mixture and mix together into a soft, slightly sticky dough.
Turn the dough out onto a lightly floured surface and very quickly and gently shape it into a 22cm round. Lift it onto a lightly floured non-stick baking sheet and cut into 8 wedges. Separate the wedges to give them room to rise and spread, sprinkle with a bit more flour and bake for 20 minutes until golden brown.
While the farls are cooking, put the strings of cherry tomatoes into a small roasting tin, drizzle with a little olive oil and season lightly. After the farls have been cooking for 10 minutes, slide the tin of tomatoes alongside the farls and roast for 10 minutes.
Meanwhile heat a griddle over a high heat until smoking, reduce the heat to medium and cook the bacon until crisp and golden.
Remove the farls from the oven, slice them in half and spread with butter. Fill with the bacon rashers and serve with the tomatoes.