Double onion cornbread

In a small bowl, mix together the linseed and 5 tbsp water; leave to stand for 10 minutes. Meanwhile, preheat the oven to 220ºC, gas mark 7. Grease the base and sides of a 21cm round cake tin and line the base with baking parchment. In a frying pan, melt the butter alternative, then fry the salad onions over a low heat for 5 minutes until softened.

Meanwhile, tip all the dry ingredients into a large mixing bowl. To make ‘buttermilk’, in a separate bowl, mix together the oat drink and lemon juice; leave to stand for 5 minutes. Stir the cooked salad onions and linseed mixture into the ‘buttermilk’. Pour this mixture over the dry ingredients and mix together until just combined to make a batter. Gently stir through most of the cubes of Kimcheeze and the crispy onions.

Pour the batter into the lined tin and scatter over the chilli and remaining Kimcheeze cubes. Bake for 30-35 minutes until risen and firm to the touch. Cool for 15 minutes, remove from the tin and cut into wedges.