Cheese & Leek Scone Bread

Makes 6

A delicious crusty loaf combining mature cheddar cheese with lightly sauteed leeks and crunchy wholegrain mustard. Perfect served warm and spread with butter.

Before you start, pre-heat the oven to 190°C/350°F/Gas Mark 5.

ingredients:

• 50g (2oz) butter
• 1 medium leek, sliced
• 2tbsp fresh parsley, finely chopped
• 2tbsp fresh thyme, chopped
• 75g (3oz) mature cheddar cheese, grated
• 350g (14oz) JUVELA Gluten-Free Fibre Mix
• 2tsp wholegrain mustard*
• 1 medium egg, beaten
• Salt and freshly ground black pepper
• 175ml (7fl oz) milk

Method:

Melt the butter in a large pan, add the leeks and fry very gently, stirring occasionally, for about 10 minutes. Add the parsley and thyme and leave to cool slightly.

In a large bowl, combine the grated cheese, Fibre Mix, leek and herb mixture, mustard and egg. Season well with salt and freshly ground pepper and then add enough milk to form a dough.

Shape the dough into a round and place on a greased baking tray. Bake in a pre-heated oven for 35-40 minutes.