Bacon and Chive Soda Farls

Bacon and Chive Soda Farls

We have teamed up with Tony from Fitfatfunfood to create some delicious seasonal dishes.

We thought we would start the ball off with the recipe for these delicious Soda farms using our smoked streaky bacon.

Bacon and Chive Soda Farls
I love soda bread and particularly soda farls but sometimes find them a little bland, so here’s a way of getting some lovely flavour into the bread. A farl is a quadrant of soda bread.
This is economical and can be cooked in a pan so you don’t need to turn on the oven.
It’s quick and simple, doesn’t need yeast, time to rise and can be ready from scratch on just over 30 minutes. It’s a great weekend recipe and would be great for a Boxing day breakfast.

They’re best eaten on the day they were made but are still great for toasting the day after.

This recipe makes 4 farls.

300g plain white flour (not bread flour)
300 ml of buttermilk (or 300ml milk, soured with a tablespoon of lemon juice for 5 minutes)
(NB some buttermilk comes in 285ml cartons so reduce flour to 285g)
1 tsp of bicarbonate of soda
1 tsp salt
8 rashers of Lane Farm smoked streaky bacon, grilled to crisp, cooled and finely chopped
1 tablespoon of freshly chopped chives
(Optional 50g of cheddar and i tsp English mustard)


  1. Sift flour into a large bowl. Add salt, bicarbonate of soda, chives and bacon
  2. Add about 3/4 of the buttermilk and mix with a fork thoroughly, Keep adding rest of the buttermilk until you have a slightly sticky dough (you may not need all of the buttermilk)
  3. Turn onto a well floured surface and bring together into a ball - just make sure it’s well mixed. No kneading necessary.
  4. Flatten down in to a disc about 8 or 9 inches in diameter using floured hands.
  5. Cut into 4 triangles ensuring tip and bottom are well dusted with flour
  6. Heat up a skillet or heavy frying pan to low to medium heat and place the farls in the pan
  7. Let them cook gently on one side for 15 minutes. They will brown and rise.
  8. Using an egg slice turn over for a further 15 mins. When brown on both sides turn them onto the sides to slightly brown the sides.

You can eat them as they are - sliced through the middle with lots of butter - or put them on a rack to cool. Then slice through and toast. Great with eggs, more bacon or sausage.