CATHERINE WHEEL BREAD

Takes 1hr 30min plus rising makes 12

350g strong plain flour 7g easybake fast-action dried yeast Pinch of salt 150ml milk, lukewarm 30g butter, melted 1 egg, beaten for the filling 500g spinach, wilted 460g jar roasted peppers, chopped 200g feta cheese, crumbled 50g pine nuts, toasted 70g black olives, sliced

1 Stir the flour, yeast and a pinch of salt together in a large bowl. Pour in the milk, along with the butter and egg and mix to combine. Knead well for 5-10min until the dough is smooth and elastic. 2 On a lightly floured surface, roll the dough to a 40cm-long oblong. Scatter the filling over the dough, and brush water down one of the long edges. Roll up to the watered edge. Cut off the ends and slice into 12. Put the slices on two lined baking sheets, cover with oiled cling film and leave to rise for 45min. 3 Preheat the oven to 200°C/fan 180°C/ Gas 6. Bake the wheels for 20min.