- 200g block of butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 500g bag white bread mix
- 1 egg, beaten, to glaze
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- cornichons, to serve
For the filling
- 200g butternut squash, diced
- 6 rashers streaky bacon, cooked until crispy and roughly chopped
- 200g Danish blue cheese
- 2 tsp caraway or fennel seeds
- 50g walnut, roughly chopped
Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…
- 1 small red onion, thinly sliced
- 2 cooked beetroot, not in vinegar, diced
A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…
- 25g spinach leaves, chopped
Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…
Wrap the butter in foil and freeze for 45 mins.
Tip the bread mix into a bowl and, using the foil to hold it, coarsely grate in the butter – keep dipping the end in the flour to stop it sticking to the grater too much. Use a cutlery knife to stir together, then add 300ml cold water and stir to a dough.
Put the squash in a microwave-proof bowl with a little water, cover with cling film, poke one hole in, and microwave on High, at 2-min increments, until just cooked. Drain any liquid.
Heat oven to 200C/180C fan/gas 6. Roll out the dough as thinly as you can, to a rectangle with longest side measuring 25cm. Scatter over all the filling ingredients, spreading as evenly as you can, leaving a small gap along one of the longest sides, brush this edge with a little beaten egg. Season, then roll up tightly from the opposite side and pinch to seal. Use a sharp, floured knife to cut roll into 8 slices. Dust a baking sheet with more flour and place slices, cut-side up, with gaps in between. Brush tops with more egg and bake for 15-20 mins until golden and risen. Best eaten warm with cornichons.