Make up the bread mix following pack
instructions, using the 2 tbsp oil and the
recommended amount of water. Leave
in an oiled bowl, covered with oiled cling
film, somewhere warm-ish to rise for 1 hr.
Meanwhile, put the lardons in a big,
cold frying pan. Heat gently at first so
the fat runs from the lardons before they
crisp up – about 10 mins. Remove with a
slotted spoon. Add the butter and leeks
to the pan and cook to soften. Cool.
Roll out the dough on a lightly floured
surface to a rectangle about 20 x 70cm.
Mix the lardons, leeks, cheddar, one of
the eggs, the sage and some seasoning.
Spoon the filling down one long edge of
the rectangle, then brush the edge with
some remaining egg. Fold the other half
of the dough over the filling and pinch
together the edges, but not the ends, to
seal into a long sausage. Carefully shape
into a ring on a floured baking tray,
around a floured empty jar or tin. Pinch
together the open ends to finish the ring.
Brush all over with egg, scatter with
Parmesan and cover with a clean tea
towel. Leave to rise for 15-20 mins.
Heat oven to 200C/180C fan/gas 6.
Bake for 30-40 mins until golden and
the base sounds hollow when tapped.
Eat in wedges.