Preheat the oven to 230°C / Fan 210°C.

Brush the base and sides of the casserole with a little olive oil.

Mix the flour, oats, salt and bicarbonate of soda together in a large mixing bowl. Stir in 50g of the grated cheddar cheese and the chives.

Make a well in the centre of the flour, add all but 1 tablespoon of the buttermilk and mix together until it comes together into soft, slightly sticky dough.

Turn the dough out onto a lightly floured surface and knead very lightly and very briefly until it comes together into a ball. Divide the dough into 12 even -sized pieces (of about 100g each). Gently shape each piece into a ball, then cut a deep cross into the top of each one, about half way down through the dough.

Arrange the rolls side by side in the prepared casserole (8 around the outside edge and 4 in the centre). Lightly brush the surface of each roll with the remaining buttermilk , sprinkle with the remaining Cheddar cheese and a couple of tablespoons of the extra oats.

Bake the rolls in the middle of the oven for 10 minutes, then lower the oven temperature to 200°C / Fan 180°C and bake them for a further 20 minutes, until richly golden, and when a skewer pushed into the centre of one roll comes away clean.

Cook's Notes

Unlike other breads, this type of soda bread is best eaten as soon as possible after it is made.

You can change the flavour of these rolls. Try coarsely chopped walnuts, or a mixture of seeds.