Bread wreath with molten cheeses & chutney

Serves 8

500g strong bread flour 7g fast action dried yeast 260ml warm water 2 tbsp olive oil 2 tbsp butter 2 tbsp cornflour 200ml milk 250g Camembert, roughly chopped 100g soft cheese 100g soft goat’s cheese, roughly chopped 150g extra mature Cheddar, grated 1 tbsp chopped flat-leaf parsley, plus 1 sprig to garnish 1 tbsp chopped dill 2 tbsp fruit chutney sea salt and black pepper large oven tray airtight wrap baking paper Pour the flour in a large mixing bowl and make a well in the middle with a wooden spoon. Fill the well with the yeast, then pour in the warm water, a pinch of salt and the olive oil. Mix the water in, in a figure of eight motion. When a dough has formed, knead for 6-7 mins until smooth and stretchy. Transfer the dough to a clean bowl, then cover with an airtight wrap. Leave to stand for 1 hr until the dough has doubled in size.

Line the oven tray with baking paper, then knock the air out of the dough and divide into 16 equal sized balls, each approximately the size of a golf ball. This can be done by halving the dough, then halving the 2 pieces to make 4 in total, and continuing the halving process to make 8, then 16 balls. Roll the balls into neat round shapes, dusting them with flour if needed, then arrange on the prepared tray in a large circle, with the dough balls’ sides just touching each other. Cover loosely with a clean tea towel and leave to rise for 20 mins.

In the meantime, preheat the oven to 200°C/180°C fan/gas mark 6. In a large saucepan, melt the butter, then mix in the cornflour, stirring for 1 min. Pour in the milk slowly, while stirring, then add the Camembert, soft cheese, goat’s cheese and Cheddar. Cook on a low heat, stirring, for 1-2 mins until the sauce thickens. Add the parsley and dill, then season with pepper.

Fill the circle in the middle of the bread roll ring with the cheese mixture, then bake for 20-25 mins until the bread is golden. Top the cheese with the chutney, garnish with parsley, and serve.