Red Pesto & Parmesan Dough Knots

Pre-heat the oven to 180°C (fan).

In the measuring jug, combine the warm water and yeast. Stir and set to one side for 2-3 minutes to activate the yeast.

In a large mixing bowl, combine the flour, sugar and salt. Pour in the yeast and water and stir them together with your hand to form a dough.

Sprinkle your worktop with a little flour and knead the dough until smooth, then return to the large mixing bowl, cover and leave in a warm place for at least 15 minutes to prove (this is where it will start to grow in size).

Using your fist, knock the dough back (this means push the dough back down to its original size) and tip out onto a floured worksurface before rolling into a large rectangle shape (about 5mm thickness).

Spread the red pesto on half of the rectangle, grate a thin layer of cheese on top and then fold the over half of the dough over the pesto and parmesan.

Cut the dough into 1in wide strips, then, holding each end, twist and knot each one before placing onto a lined baking tray.

Bake for 15-20 minutes until risen and evenly browned then remove from the oven, allow to cool slightly, grate more cheese on top and serve.