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In a large bowl, whisk together the flour, salt, and baking soda.
Stir in the grated Cheddar, spring onion, thyme, and dill.
Make a well in the centre and pour in the buttermilk and honey.
Gently mix until a soft, sticky dough forms, don't overwork it.
Tip the dough onto a floured surface, lightly knead, and form into a round about 2cm thick.
Cut into four quarters (farls).
Warm a dry cast-iron skillet or griddle over low heat.
Lightly dust the base with flour, then place the farls in the pan.
Cover with a lid and cook for about 10 minutes until golden on the underside.
Flip and cook for another 10–12 minutes, or until firm and cooked through.
If they're thick, stand them briefly on their sides to toast the edges.
Add a spoonful of Ballymaloe relish or sweet chilli sauce.