Serves 4

100g (4oz) self-raising wholemeal flour
100g (4oz) butter
100g (4oz) self-raising plain flour
1/2 tsp salt
50g (2 oz) gruyere cheese, grated
1 bunch 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 200 degrees C / Mark 6 until risen and browned (about 15 minutes).

Delicious simply with butter, or as part of a ploughmans lunch.