2 tbsp olive oil
250g Portabellini mushrooms, sliced
180g self-raising ﬂour
½ tsp cayenne pepper
3 jumbo eggs
¼ cup buttermilk
80g beef biltong, chopped
100g cheddar, grated
Sea salt and ground black pepper
2. sift the ﬂour into a bowl. add the cayenne. in a jug, whisk together the eggs and buttermilk. add the liquid to the dry ingredients and stir well to combine. stir through the biltong, cheese and mushrooms.
3. grease a 23cm loaf tin. spoon the mixture into the tin; bake for 35–40 minutes. allow to cool in the tin before turning out. serve with tomato salad.