In Yorkshire, Wensleydale cheese is traditionally eaten with crisp apples and fruit cake: this delicious recipe combines all three!

Ingredients

• 1lb/450g self raising flour
• Pinch of salt & pepper
• 4oz/100g butter
• 16tbsp milk
• 8oz/225g streaky bacon, chopped
• 20z/50g butter
• 8oz/225g Traditional & Blue Wensleydale cheeses(mixed), grated
• 1 egg, beaten

Instructions

1. Place the flour in a mixing bowl with a pinch of salt and rub in the 100g/4oz of butter
2. Mix in the egg and 6tbsp of the milk to make a soft dough
3. Turn the dough onto a floured work surface and knead lightly into a round shape
4. Place on a baking sheet and mark out into 6 sections with a sharp knife. Bake at 450°F/230°C/Gas Mark 8 for 10-15 minutes
5. Meanwhile, lightly fry the chopped bacon
6. Beat together the 50g/2oz butter, grated cheese and seasoning with the remaining milk to make a smooth paste
7. Split the bannock in half and fill with the cheese and bacon mixture
8. Serve hot with a crisp green salad