By Lucy Madden
Like most soda bread, this is best eaten on the day of baking. It is a moist, crunchy bread that is lovely warm with jam or with a bowl of vegetable soup for lunch.
Combine the flour, pinhead oatmeal, bicarbonate of soda (sieved) and salt in a large bowl. Rub in the butter or margarine and, still using your fingertips, mix in the potato.
Stir in the buttermilk – the mixture will seem wet but put it into a 2 lb (900</