Herb damper

Serves 8

• 3 cups self-raising flour
• 1 teaspoon salt
• 1/3 cup flat-leaf parsley leaves, roughly chopped
• 1 bunch chives, finely chopped
• 80g butter, cubed, chilled
• 1 cup milk, at room temperature
• Semi-dried tomatoes, ham, salami, gherkins and chutney, to serve

1. Preheat oven to 200°C. Line a large baking tray with baking paper. Sift flour and salt into a bowl. Stir in parsley and chives. Using your fingertips, rub butter into flour until mixture resembles fine breadcrumbs.
2. Make a well in the centre of dry ingredients. Add milk. Mix lightly with a flat-bladed knife until mixture starts to come together (add a little extra milk if necessary). Turn dough onto a lightly floured board. Knead lightly. Shape into a 3cm-thick, 20cm round. Place dough onto prepared tray.
3. Using a sharp knife, score top of damper into 8 wedges. Dust lightly with a little flour. Bake for 20 to 25 minutes or until damper is light golden and sounds hollow when tapped on base.
4. Serve damper with semi-dried tomatoes, ham, salami, gherkins and chutney