If you’re making your own buttermilk do that first (see notes).

Mix your oatmeal, salt and flour together in your bowl.

Measure our your buttermilk, if you've made extra, and add the baking soda.

Add your buttermilk mixture slowly to the oatmeal and flour mix, you may not need it all so add around a cup then use a spoon to bring it together before continuing with the rest if necessary.

Turn the dough out onto a floured surface and split into two.

Manipulate the dough into a flat circles the right size to suit your griddle, skillet or frying pan. Be careful not to handle the mixture too much at this stage to avoid taking any air the baking soda has added from it.

Heat your griddle/skillet with a little oil. If you're baking your bannock in an oven we suggest you bake at 180C for 20 minutes, turning halfway through.

Indent your dough slightly to provide 4 sections, like you would a pizza.

Once it's hot add the dough to your griddle/skillet.

You should only have to turn your bannock once, leave it to brown on the underside but don’t be afraid to give it a shuggle to make sure it’s not stuck to the surface of the pan.

Once you’re sure it’s cooked turn the bannock over to lightly brown the other side. You should be able to tap it and hear a hollow sound.

If your bannock is too thick you may need to cook for longer on the second side but this will depend on your griddle/skillet size.