COVID-19: Find out what measures Radius Housing are taking in respect of our services and buildings so that we can reduce risks. Read more

Geraldine's simple soda farls

​Mix 1 sieve nearly full of Neil’s self raising soda bread flour and half a pint of buttermilk in a bowl.

If mixture is still a bit dry add a little more buttermilk.

Bring together in a bowl and place on a floured surface need a little, then shape into a circle with your fingers not a rolling pin. Cut into 4 and place onto a dry griddle, turn the scones once.

Cook for approximately 3-5 minutes on each side

You will know when they are cooked by the sides of the scone or tap the top they should sound hollow.

Serves 4 – 50p per serving

Vegetable Soup


  • 40g bucannans soup mix (barley,etc)
  • 2 ham stock cubes
  • 800ml boiling water
  • 1 carrot


  • Rinse soup mix barley very well in serve under cold running water until water runs clear to remove starch.
  • Peel and dice carrot and place into large saucepan along with rinsed soup mix and stock and boiling water.
  • Next add finely chopped leeks, celery and parsley.
  • Bring all vegetables to the boil and simmer gently for approximately 15 mins until you can see barley has burst to twice its size and is pearly white.

If using packets of already cut veg just add after step 3 when barley has swollen.

Serves 8 people – approximately 40p per serving

Carrot & Coriander Soup


  • Bag of carrots
  • Bunch/pkt of coriander
  • 2 large slices of butternut squash
  • 2 chicken stock cubes 500/750ml boiling water 25g butter
  • Cream optional


  • Peel and roughly chop carrots and butternut squash into cubes.
  • Melt butter into large saucepan and add carrots and squash and stir until well coated.
  • Prepare stock by adding cubes and 500ml boiling water,once dissolved add into saucepan.Bring to boil and simmer for 15mins.
  • Once vegetables are softened add in coriander and cook for a further 10 mins until softened.
  • Take off heat and use hand blender to liquidise.If soup too thick add more boiling water to ensure correct consistency.
  • A very small amount of cream can be used if desired but not necessarily, pepper to taste, alternatively olive oil can be drizzled and seeds added for decoration.

Serves 8 people – approximately 50p per serving

Lentil Soup


  • 5 carrots
  • 1 onion
  • 1 large sweet potato
  • Tin of puy green lentils
  • 30g red lentils
  • 2 ham stock cubes
  • 500/750 ml boiling water.
  • 25g butter


1. Peel and roughly cut carrots,onion and sweet potato.

2. Place in large saucepan with melted butter and stir until onion has softened medium heat.

3. Prepare stock with boiling water and add to saucepan.

4. Bring vegetables to boil and allow to soften completely,then add well rinsed green and red lentils, continue to cook until soft.

5. When vegetables soft and well cooked take off heat and either mash or liquidise.

6. Add a dash of cream, season with pepper, paprika or chilli if desired to alter flavour.(optional)

Serves 8 people – approximately 50p per serving



  • 120g porridge oats 
  • 60g softened butter 
  • 60g light brown sugar 
  • 1-2 tablespoon golden syrup 


  • Heat oven to 200c 
  • Mix everything really well into a bowl 
  • cook for 10 minutes until golden brown The mixture will be soft when remover from the oven, it will harden when cooled

Mars Bar Cake


  • 100g softened butter
  • 4 chopped mars bars
  • 1.5 tablespoon golden syrup
  • 150g rice krispies
  • 350g milk chocolate


  • Melt mars bars, golden syrup and butter in a large bowl
  • Add rice krispies
  • Pour into a lined baking tray and press down firmly'
  • Melt the chocolate in a separate bowl and pour over mixture
  • Let it set in the fridge