GOATS’ CHEESE AND ROSEMARY HOT CROSS BUN LOAF

We love the mix of sweet and savoury flavours in this loaf! Serve warm with butter and extra honey, or toast slices and top with crispy streaky bacon for brunch.

Hands-on time 20min, plus proving and cooling. Cooking time about 35min. Serves 10

300ml (½ pint) semiskimmed milk 3 rosemary sprigs, leaves removed and chopped 450g (1lb) strong white flour, plus extra to dust 100g (3½oz) cold unsalted butter, plus extra to grease 7g sachet fast-action dried yeast 2tbsp runny honey 200g (7oz) hard goats’ cheese, grated 50g (2oz) Parmesan or vegetarian Italian-style hard cheese, grated 100g (3½oz) goats’ cheese log (with rind), chopped into chunks to decorate 50g (2oz) strong white flour for the glaze 2tbsp runny honey 1 rosemary sprig, leaves removed and chopped

1 In a small pan, gently heat the milk with the rosemary until just steaming, remove from the heat and set aside to cool completely.

2 Meanwhile, put the flour into a large bowl and rub in the butter to create a fine breadcrumb-like consistency. Add yeast, 1tsp salt, honey, grated cheeses and milk mixture; stir to combine and bring together to form a dough (adding more milk if it feels dry). Tip out on to a lightly floured surface and knead for about 5min, or until dough feels soft but not sticky. Return to bowl, cover with clingfilm and leave in a warm place to rise for 1hr 30min, or until doubled in size.

3 Preheat oven to 200°C (180°C fan) mark 6. When dough has risen, cut into 4 equal pieces. Flatten them and put ¼ of the goats’ cheese chunks into the centre of each. Roll each piece into a ball. Put the balls into a greased 900g (2lb) loaf tin. Cover the tin with a tea towel and leave the loaf to rise for about an hour, or until almost doubled in size.

4 Meanwhile, make the hot cross decoration. Mix flour and 50ml (2fl oz) water together to form a smooth mixture. You want it to be runny enough to pipe, but thick enough to hold its shape. Spoon into a piping bag or plastic food bag and cut a small hole, about 2mm (⅛in), in the end.

5 When the loaf has risen, pipe a cross on top of each section of the loaf. Bake for about 30-35min, or until the crust has turned a deep golden brown. Turn out straight away and transfer to a wire rack.

6 Make the glaze. In a small pan, gently heat the honey and rosemary until runny. Brush over the loaf and serve warm.

PER SERVING 407cals, 15g protein, 19g fat (12g saturates), 44g carbs (6g total sugars), 2g fibre

GET AHEAD Make dough the night before up to end of step 2, but put in the fridge instead of leaving out to prove. The next day, let the dough come to room temperature before shaping into balls. Complete recipe to serve.

GH TIP If you are not a fan of goats’ cheese, simply replace with one you prefer.