If you don't have buttermilk on hand when a recipe asks for it (or only need a small amount which doesn’t warrants buying a whole carton), you can simply make your own version!

Add 3 teaspoons of freshly squeezed lemon juice to 1 cup (250ml/9fl oz) of full-cream milk and stir well. Let it sit for a couple of minutes before using - you’ll notice the milk will curdle and thicken. It’s perfect to use in in place of milk in any bakes like scones, banana bread and muffins to add a little flavour tang!

The only thing to be aware of is that this mixture will be thinner in consistency than commercially made buttermilk so when using more than 125ml (½ cup/4fl oz) use 1 tablespoon less of your homemade buttermilk for every 125ml (½ cup/4fl oz) in the recipe so that the consistency of the batter isn't affected.