Mix the flours, bicarb and 1/4 tsp salt together in a bowl using a fork.

Pour in the buttermilk or yogurt and honey, then mix with a butter knife until it comes together into a soft dough. It should be slightly sticky, but not wet – add a little more flour if needed.

Lightly flour your hands and divide the dough into six even pieces (about 80g each). Shape into rough rounds and flatten slightly, then cut a deep cross into the top of each. Brush over a little milk and sprinkle over the oats.

Heat the air fryer to 180C. Line the basket with baking parchment and air fry the rolls in batches for 12-15 mins until golden and firm to the touch.

Leave to cool on a wire rack. Best eaten on the day, but will keep in an airtight container for two days. Warm in the air fryer for 2-3 mins before serving.