300g of Shipton Mill Organic Strong White Bread Flour

1 tbs of dried yeast

1 tbs sea salt

Glug of olive oil

Warm water to bind to a smooth, soft dough

80g of strong, extra mature cheddar, diced and chopped again if not using food processor

1 tbs of dried oregano (more if you like a herb-ier flavour)

1. Mix together the first five ingredients, in a food processor or by hand

2. Leave to rise for an hour, covered

3. Knead for 10 minutes on a floured surface, adding cheese and herbs to combine evenly (or just whiz in the food processor for a minute or so)

4. Divide into 12 balls and leave in a warm place to rise again for around 1 hour

5. Pre-heat oven to 200 degress

5. Bake for approx 15 minutes, until a tap underneath sounds hollow and the rolls are golden