METHOD – (MAKES 2)
Place all ingredients into a bowl and mix to a dough by hand or food mixer. Knead for 5 minutes.
Divide dough into two pieces and rest for 5 minutes.
Press each dough piece into a 25 x 10cm (10 inches x 4 inches) sheet, spread each piece with 1 tablespoon of tomato paste leaving 2 1/2cm (1 inch) clear all round – roll up as a “Swiss roll”.
Rest for a further 5 minutes.
Roll each piece out to a 35-40cm strand and roll up like a winkle shell, place on greased tray.
Press cut pepper pieces into spirals of moulded shape.
Cover with a damp tea towel; lightly oiled plastic or polythene and put in a warm place for 30-35 minutes or until doubled in size.
Remove cover and sprinkle each piece with 25g of grated cheese prior to baking on the lower shelf of a preheated oven at 220°C (440°F) Gas Mark 7 for 30 minutes or until golden brown.
Remove from tin and put on a wire tray to cool.
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Kath Matthews
Two healthy, wholemeal whirls from one recipe - great value from Wright's.