Sticky red onion & thyme crown with whipped goat's cheese

Tip the flour, yeast, most of the beaten egg (reserve a little for glazing later), 2 tsp salt and the milk into a bowl. Combine with your hands to form a rough dough, making sure all the flour is mixed in. You can also do this in a stand mixer fitted with a dough hook. Cover with a damp cloth and rest for 30 mins.

Tip the dough onto a clean surface and knead by hand for 10 mins, or do this for 5 mins in a stand mixer on medium speed until the dough is springy and glossy. Use your hands to work the soft butter into the dough – this will take about 5 mins. At first, it will look like it’s not coming together, but keep working the dough through your fingers and it will slowly become smooth and glossy. Form the dough into a ball, return to the bowl, cover and leave to prove in a warm place for 1-2 hrs, or until nearly doubled in size. Meanwhile, mix the marmalade with the vinegar. Line a large baking sheet with baking parchment.

Tip the dough out onto a floured surface and roll into a roughly 50 x 40cm rectangle. Spread the marmalade all over the surface, then scatter with the thyme and parmesan. Roll the dough up from one of the longer edges into a tight spiral. Chill for 1 hr to ensure the spiral holds together well.

Trim the rough ends of the spiral, then cut partway through the spiral every 3cm along its length, being careful not to cut all the way through. Carefully transfer the dough to the prepared baking tray and put an ovenproof ramekin or bowl in the middle of the tray. Curl the dough around it to make a crown, with the slices flaring out and overlapping slightly. Cover with a clean tea towel and leave to prove for 1-2 hrs, or put in the fridge and prove overnight. It should be about a third bigger when ready.

Meanwhile, beat the goat’s cheese, soft cheese, lemon juice and some seasoning together with an electric whisk until fluffy and spreadable. Tip this into a bowl that will fit into the middle of the crown. Set aside. Can be made up to two days ahead, covered and chilled until needed.

Heat the oven to 200C/180C fan/gas 6. Brush the crown all over with the reserved beaten egg and sprinkle with the onion seeds. Bake for 25-30 mins until puffed up, golden and cooked all the way through. Leave to cool for a few minutes on the tray, then remove the ramekin or bowl from the middle. Replace with a small serving dish filled with the whipped goat’s cheese and scatter over some lemon zest, if you like. Serve warm or cold. Will keep for up to a day at room temperature.