Wild garlic soda bread jo

snacks and sides | serves 8

You can not beat a quality Irish soda bread, "says Jamie." This is an Irish recipe that's passed from chef to chef, and it gives brilliant results. I've added an early spring twist to it by adding wild garlic.

1 Preheat your oven to 180C / gas 4. Put a wide pan on a medium heat and add a good lug of olive oil. Add the wild garlic (or spinach), stir and cook for 3 minutes, until wilted. Pour in the buttermilk, remove from heat and blend with a stick blender until you've got green milk.

2 Add the dry ingredients and butter to a large bowl with butter and use your fingers to rub the butter into the flour until you have the consistency of breadcrumbs. Make a well in the centre and pour in your green milk, a good splash at a time. Combine with a wooden spoon until perfectly mixed and you have a dough.

3 Dust a surface with flour, pop the dough on top then roll into a large sausage, then cut into 8. Lightly oil a baking tray. Out the dough pieces on the tray, sprinkle over some wholemeal flour then put in the oven and cook for 20 minutes or until lightly golden on top. Remove from the oven, then pick one up and tap the bum. If you get a hollow sound they're perfect, so put them on a wire rack to cool. (Perhaps you should make 9, because hot out of the oven with cold butter - seriously nice.)

Recipe by Jamie Oliver, Photography by David Loftus

• from Jamie Magazine issue 4

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• olive oil

• 1 small handful of washed wild garlic leaves, or spinach with a crushed garlic clove

• 250ml buttermilk

• 175g wholemeal flour, plus extra for dusting

• 175g strong bread flour, plus extra for dusting

• 1 tsp sea salt

• ѕ tsp coarsely cracked black pepper

• 1 tsp bicarbonate of soda

• 22g salted butter, chilled and cubed