Lancashire cheese and tomato bread rolls

Makes 16

150g creamy Lancashire cheese, grated 200g baby tomatoes, halved 1 tbsp olive oil, plus extra for greasing 300g strong flour 7g fast action dried yeast 150ml warm water 2 tbsp chopped flat leaf parsley sea salt and black pepper

Preheat the oven to 150°C/gas mark 2. Place the tomato halves on a flat baking tray. Drizzle with the olive oil, sprinkle with salt and bake for 1 hr. Set aside to dry out. Place the flour in a large bowl, then make a well in the middle using the fist. Pour in the yeast, then the warm water and add a pinch of salt and pepper. Mix into a dough and knead for 5 mins until soft and elastic. Cover tightly with cling film and allow to rise for 1 hr. Preheat the oven to 200°C/gas mark 6 and grease a high-sided oven tray. Knock the air out of the dough with the fist, then knead for 2 mins. Place half the grated cheese onto the dough, then knead it in. Separate the dough into two, then each ball into four, and so on until there are 16 small balls. Place them a little apart from each other in the tray, then push a couple of tomato halves onto each ball. Sprinkle with the parsley and half of the remaining cheese. Cover with cling film and let stand for 1 hr to rise again. Remove the cling film and sprinkle the remaining cheese over. Bake for 15 mins until risen and firm. Serve immediately.