Cheese, Onion and Potato Bread with Thyme

6 oz (175 g) self-raising flour, plus a little extra for the top of the loaf
1 level teaspoon salt
1/4 level teaspoon cayenne pepper
4 spring onions
1 rounded dessertspoon thyme leaves, plus a few small sprigs
2 rounds of McCain frozen Rosti (from a 570 g pack), chopped into small pieces (no need to defrost)
4 oz (110 g) cottage cheese with onion and
chives
1 tablespoon ready-grated Parmesan
1 large egg
2 tablespoons skimmed milk
1 heaped teaspoon wholegrain mustard
Pre-heat the oven to gas mark 5, 375°F (190°C).

Sift the flour, salt and cayenne pepper into a big, roomy mixing bowl, holding the sieve up high to give the flour a good airing. Then finely slice the spring onions and chop the thyme leaves. Next, add the rosti potato, spring onions, thyme, cottage cheese and half the Parmesan to the flour. Now take a palette knife and blend everything together thoroughly.

After that, beat the egg gently with the milk and mustard, then pour the mixture into the bowl, just bringing it all together to a loose, rough dough, still using the palette knife. Next, transfer it on to a small, solid baking sheet that has been generously greased, and pat it gently into a 6 inch (15 cm) rough round. Now, dust with a little flour and scatter the remaining Parmesan and the small sprigs of thyme over.

Bake the bread on the middle shelf of the oven for 45-50 minutes or until golden brown. Then remove it to a cooling rack and serve it

still slightly warm if possible (but I have to say, it's still divine a day later, warmed through in the oven). We serve this to the players with home-made soup made with McCain frozen Simply Mash.