CHEESE SWIRLS

Yields8 Servings
 125 g mature cheddar finely grated
 55 g cold unsalted butter diced
 225 g self-raising flour, plus extra for dusting
 1 tsp baking powder
 ½ tsp mustard powder
 ¼ tsp cayenne pepper
 Good pinch of salt
 120 ml milk plus 1 tbsp to brush
 3 tsp yeast extract (Marmite)
 25 g Parmesan grated
1

Preheat the oven to 200C/Gas6; put 50g of the cheddar and the butter, flour, baking powder, mustard, cayenne pepper and salt in a food processor and pulse until it forms fine crumbs

2

Add the 120ml milk, process for a few seconds until the dough forms soft clumps, then tip onto a lightly floured work surface; gather into a soft, not sticky, dough

3

Roll out the dough on a lightly floured surface; shape into a rectangle about 18cm x 24cm; spread on the Marmite; mix the rest of the grated cheddar with the parmesan and sprinkle most of it evenly over the dough; roll up from one long side to make a fat sausage, then cut into 8 thick slices; arrange them cut-side up on a lined baking tray and brush with milk; sprinkle with the rest of the cheese and bake for 15-20 minutes until risen and golden brown; allow to cool and serve

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