English muffins with smoked salmon & spiced cream cheese

Serves 4 150g strong flour, plus extra for dusting 5g fast action dried yeast 1 tsp sugar 85ml milk 1 egg yolk 15g unsalted butter, softened 1 tbsp ground polenta 200g cream cheese 1 tsp ground cinnamon ½ tsp grated nutmeg juice of 1 lemon, plus wedges to serve 20g dill 200g smoked salmon sea salt and black pepper airtight wrap 8cm circular cutter large, non-stick frying pan

Place the flour in a large bowl and make a well in the middle of the flour. Pour in the yeast and add the sugar and a pinch of sea salt and black pepper. Pour the milk into a microwaveable jug and microwave for 15 secs until just warm. Add the milk, egg yolk and butter to the bowl, then stir in a figure of eight motion.

Knead within the bowl with one hand for 6-8 mins, then transfer to a large, clean bowl and cover with airtight wrap. Leave to stand for 1 hr until doubled in size.

Turn the dough out onto a clean kitchen surface dusted with flour and the ground polenta, and push the air out of the dough using a fist. Roll the dough to approximately 18cm square, then cut out 4 rounds with the cutter. Place the dough on a plate and cover loosely with a clean tea towel. Let stand for 30 mins, to rise.

Preheat the frying pan on a medium heat, then cook the muffins for 3-4 mins on each side until golden and cooked through.

In a small bowl, stir the cream cheese together with the cinnamon, nutmeg and the lemon juice, then season with black pepper. Halve the muffins, then spread one side of each muffin with the cream cheese and top with dill, and place on serving plates. Arrange the salmon on the other muffin halves and place next to the others. Garnish with lemon wedges, season and serve.