Put the flour and bicarbonate of soda into a large bowl.
Mix well, then make a large well (a hole in the centre of the flour).
Pour the buttermilk into the well and add the egg.
Whisk the buttermilk and egg together with a fork, slowly incorporating the flour until it’s all combined.
Add the grated veg. I’ve used carrot, beetroot, swede and courgette, but you can use any combination you like.
Mix everything together.
Generously flour a board.
Tip the dough on to it. It will be very sticky and wet, but that’s fine!
Gently and briefly knead the dough on the board, to form a loose round.
Use a long knife to cut the dough into eight equal pieces.
Using well-floured hands, roll each piece of dough.
Place each roll onto a floured non-stick baking tray.
Bake for 30 minutes until golden and cooked through. To test if the rolls are baked through, take them out of the oven and tap the bottom to see if it sounds hollow.
Soda bread is best if eaten the same day or the day after.You can get away with an extra day if you don’t mind the texture being a little stiff. To soften it back up, pop it in the oven at 150C for 5-10 minutes before eating.