Preparation time: 25 minutes
Cooking time: 15 minutes

100g/4oz self-raising wholemeal flour
100g/4oz butter, cubed
100g/4oz self-raising plain flour
½ tsp salt
50g/2oz gruyere cheese, grated
1 x 85g/3oz pack watercress, chopped

Sift the flour and salt together and rub in the butter. Stir in the cheese and chopped watercress and bind with water to make a soft dough. Roll out on a floured board until about 1” thick. Cut into 2” circles using a pastry cutter.

Bake at 200ºC, Mark 6 until risen and browned (about 15 minutes). Delicious simply with butter, or as part of a ploughman’s lunch.