Basil pesto, cheese and tomato muffins

Sieve the flour and add the baking powder, mustard powder, a pinch of salt and some black pepper. Add the butter and blend with your fingertips until crumbly.

Mix the grated cheddar and the chopped fresh herbs into the milk, and add this to the dry ingredients. You should have a fairly stiff mix, but make sure there are no dry pockets.

Butter and flour your muffin tins. Mound the mixture into the tins, then using a spoon or your finger, make a hollow deep into the centre of each muffin. Spoon a dollop of basil pesto into each and top with a halved tomato.

Sprinkle with salt and pepper and bake in your pizza oven, using only embers, for 20–30 minutes till the muffins are beautifully browned and when poked with a skewer, the skewer comes out clean.

Serve warm or cold with ripe brie and prosciutto and drizzled with a little balsamic dressing.