- 500g pack bread mix
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 200g smoked bacon lardon
- 2 tbsp butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 3 large fat leek, thinly sliced
Like garlic and onion, leeks are a member of the allium family, but have their own distinct…
- little flour, for dusting
Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…
- 200g mature cheddar, diced
- 2 egg, beaten separately
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 10 sage leaves, thinly shredded
Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…
- 2 tbsp grated Parmesan
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
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.