Courgette, potato & cheddar bread

More than just bread, this is lunch baked in a loaf! It takes a bit of time to prove, so just go off and do something else while it rises.

Cuts into 8 Prep 20 mins plus at least 1 hr rising Cook 1 hr 15 mins

500g strong flour 7g sachet dried yeast 500g cooked whole

new potatoes 1 courgette 85g strong cheddar,

grated few thyme sprigs,

leaves only 2 tbsp olive oil, plus

extra for the tin

1 Put the flour and yeast into a large bowl, then coarsely grate in half the potatoes, tossing occasionally to coat in the flour to stop the potatoes sticking in clumps.

2 Grate in half the courgette, add half of the cheese and add half of the thyme leaves with 1 tbsp olive oil mixed with 175ml hand-warm water. Bring the dough together and knead for a couple of mins. Return to an oiled bowl, cover and leave to rise in a warm place until doubled in size.

3 Heat oven to 200C/180C fan/gas 6. Oil a 20cm x 30cm tin. Push the bread dough into the tin firmly, pushing out air. Finely slice the remaining potatoes and courgette. Scatter over the top along with the remaining thyme. Cover with oiled cling film and leave to rise again for about 45 mins. Drizzle with the rest of the olive oil, scatter with the remaining cheese, then bake for 50 mins-1 hr, until well risen and golden. Leave to cool, then serve, cut into squares with salad.

PER SERVING 330 kcals, fat 8g, saturates 3g, carbs 60g, sugars 2g, fibre 3g, protein 10g, salt 0.2g