THE talented chef, who is based in Cornwall, has become a household name as a result of his years of high level cooking.
Here the Michelin-starred chef shares this delicious recipe.
Preparation time: 25 minutes + proving time
Cooking time: 50-55 minutes
Makes an eight-roll loaf
For the bread:
500g strong white bread flour
1 tsp ‘quick’ dried yeast
1 1/2 tsp salt
1 tsp caster sugar
2 tbsp rapeseed oil
For the filling:
2 red peppers
2 large shallots, chopped
2 cloves garlic, chopped
2 tsp fresh thyme leaves
60ml white wine vinegar
2 tsp caster sugar
Salt and freshly ground black pepper
150g Davidstow Extra Mature Cheddar, grated
2 tbsp rapeseed oil plus extra for oiling
1. To make the bread: Place the flour, yeast, salt and sugar in a large bowl. Mix the milk and water together with the oil, then pour into the centre of the flour mix. Use a round bladed knife to mix roughly together, then tip onto an oiled work surface and knead for 10 minutes. After 10 minutes the dough will be really smooth and elastic. Wash and dry the bowl, brush with oil then place the kneaded dough in. Brush clear film with oil then drape loosely over the dough inside the bowl. Leave in a warm place for at least an hour or until doubled in size. Oil and baking parchment line a 23cm spring-clip cake tin.
2. While the dough rises prepare the filling: Preheat the oven to 200°C/400°F Gas Mark 6. Place the peppers on the top shelf of the oven and roast for 15 mins or until the skins are charred. Transfer to a plastic bag and leave to cool - this helps steam off the skins. When cool enough to handle peel away the skin, discard the stalk and seeds, and slice the flesh into thin strips.
3. While the peppers roast, place the shallots, garlic, thyme, vinegar and sugar in a medium pan with seasoning. Bring to the boil, then reduce the heat to low and cook for about 10 minutes until all the liquid has evaporated and the shallots are tender.
4. Add the pepper strips to the shallots pan and cook together for about 5 mins until no excess liquid remains. Leave to cool. This mixture keeps in the fridge for up to a week.
5. Tip the risen dough onto a floured work surface and knead four or five turns to knock out some air. Use a floured rolling pin to a roll the dough to a 35x20cm rectangle. Evenly spread the pepper filling all over the dough and sprinkle over two thirds of the cheese.
6. Starting at a short side, roll up the dough ‘Swiss roll’ style to enclose the filling. Use a sharp knife to cut the dough into 8 even pieces, then place spiral side up in the prepared tin with one roll in the centre and the rest arranged around - there will be spaces in between. Re-cover with the oiled clear film and leave to rise again for 40 mins until doubled in sized.
7. Sprinkle the remaining cheese over the rolls and bake for 25 minutes until golden brown. Cool in the tin for 5 mins before transferring to a wire rack to cool. Best served warm.