Blue Cheese & Walnut Bread Swirls

Place the bread mix in a large bowl or the bowl of a free-standing mixer fitted with a dough hook. Add the butter and rub it in with fingertips to resemble breadcrumbs. Stir in 50g finely chopped Walnuts and 330ml lukewarm water to form a rough dough. Knead for 8-10 minutes until smooth. Transfer to an oiled bowl, cover and leave to prove for 1 hour or until doubled in size.

On a floured surface, knock back the dough to remove any air pockets, roll out to a 40 x 25cm rectangle, spread with the chutney and sprinkle over the cheese and

remaining chopped Walnuts. Roll up from the long end and cut into 12 slices. Place the slices, cut side up, in a 35x25cm parchment lined tin, cover and leave for 30 minutes to rise again.

Preheat the oven to 200oC, gas mark 6.

Bake for 20-25 minutes until golden.