Garlic bread knots

Makes 8 500g strong flour, plus extra for dusting 7g fast-action dried yeast 300ml lukewarm water 40g hard cheese, grated 2 tbsp fresh basil leaves, chopped 200g cream cheese juice of 1 lemon 60g butter 2 garlic cloves, peeled and finely chopped sea salt and black pepper large baking tray baking paper

Place the flour, yeast and water in a large mixing bowl and add a pinch of salt. Mix to combine. Knead for 10 mins, then transfer to a clean bowl and cover with an airtight wrap. Leave in a warm place for 1 hr.

In the meantime, make the cream cheese dip by mixing together the hard cheese, basil, cream cheese and lemon juice in a serving bowl. Season with salt and pepper, and leave to chill until needed.

To make the garlic butter, place the butter in a microwaveable bowl and melt in the microwave for 1-1½ mins. Mix in the garlic and season with salt.

Line the baking tray with baking paper, then knock the air out of the dough using the fist. Tip the dough onto a clean surface dusted with flour and cut into 8 equal pieces, then roll a piece into a 15cm sausage shape. Tie the shape into a knot, then place on the prepared tray. Repeat with the remaining dough until there are 8 knots. Cover loosely with a clean tea towel and leave for 30 mins to rise.

In the meantime, preheat the oven to 200°C/180°C fan/gas mark 6. Bake the bread knots for 15 mins, then take out of the oven and brush with the garlic butter. Bake for a further 3-5 mins until golden.

Serve, seasoned with salt and pepper, and with the cream cheese dip.