Ploughman’s cheese & tomato pockets

Makes 6 Prep 15 mins plus at least 1 hr rising Cook 25 mins

300ml milk

25g butter

500g strong granary flour (we used Doves Farm Malthouse), plus extra for rolling

7g sachet fast-action yeast

2 tbsp wholegrain mustard

200g extra-mature cheddar, grated

225g cherry tomatoes, halved

1 Put the milk and butter in a small pan and gently warm until the butter melts. Set aside for 5 mins or until the milk feels just warm to the touch. Meanwhile, mix the flour, yeast and 1 tsp salt together.

2 Mix the wet ingredients into the dry, then set aside for 10 mins to let the liquid act on the flour – this will prevent you having to knead it for a long time later on. After 10 mins, turn the dough onto a floured surface and briefly knead until springy and smooth. Put into an oiled bowl, cover with oiled cling film and leave to rise for 40 mins or until doubled in size.

3 On a floured surface, roll out the dough to a rectangle about 40cm x 30cm. Spread mustard all over the dough, then evenly scatter with two-thirds of the cheese. Fold the top third of the dough down, then the bottom third up, to make a long, thin envelope. Cover with a tea towel and leave to rise for another 30 mins or until pillowy.

4 Heat oven to 200C/180C fan/gas 6. Trim the ends, then cut the dough into six equal slices. Lift onto a floured baking sheet, cut sides down. Tuck the bottom edges under a little, so that the filling won’t escape underneath and the top opens up like a purse. Push the tomatoes and the rest of the cheese into the tops, then bake for 25 mins or until dark golden brown and the cheese is bubbling. Cool. Will keep in an airtight container for two days.

PER SERVING 479 kcals, fat 19g, saturates 10g, carbs 57g, sugars 6g, fibre 5g, protein 24g, salt 1.7g