Basil & Tomato Rolls (makes 10 rolls)

Ingredients
500g self raising flour
Pinch of salt
250g natural cottage cheese
small bunch of basil
1 large egg
approx 150ml milk
5 cherry tomatoes - halved
tablespoon pesto or olive oil

Method
1. Preheat the oven to 190°C/375°F/Gas 5. Line a baking tray with parchment.
2. Sift flour into a large bowl. Add salt and cottage cheese, tear the basil leaves into small strips and add to the mixture stirring well.
3. Rub mixture with your fingertips until it resembles breadcrumbs.
4. Crack the egg and beat with a fork in a small bowl.
5. Measure out the milk carefully and beat in the egg.
6. Add milk and egg mixture to the flour, then stir well.
7. Using one hand to hold the side of the bowl, use the other hand to bring the dough together into a ball of soft dough (if the dough feels hard or dry add a little more milk)
9. Sprinkle a little flour over the work surface - Knead the dough gently so it looks smoother.
8. Divide the dough into 10 pieces and shape into a ball.
10. Place onto a baking tray, make a deep hole in the middle with your finger. Push 1/2 a tomato in cut side up.
11. Brush the top of each roll with pesto or olive oil.
12. Bake in the oven for about 20 minutes until golden brown. Cool on a wire rack.
13. eat the same day or cut in half and toast the next day.