Step 1

Combine flour, baking powder and salt in a large bowl. Form a well in the centre and add yoghurt, buttermilk and half the chives. Stir to from a sticky dough, then turn out onto a floured surface and use your hands to bring it together and knead for 1 minute until smooth. You can add a little more flour if the dough is too sticky, but don’t overdo it. Return the dough to the bowl, cover and rest for 1 hour.

Step 2

Preheat oven to 210C. Grease a large 14cm x 25cm loaf tin and line with baking paper.

Step 3

Turn rested dough out onto a floured surface and press out into a rough 25cm square. Sprinkle cheese and remaining chives onto the dough and roll up. Lift and drop into prepared tin.

Step 4

Bake for 30 minutes, then cover with foil and bake for a further 20 minutes. Insert a skewer into the centre to check it is cooked all the way through - if not, return to oven for a further 5-10 minutes.