500g pack crusty white bread mix
1 tbsp olive oil, plus extra for greasing
3 tbsp tomato puree
30ml semi-skimmed milk
2 tbsp sesame seeds
30g mature Cheddar, grated
Nigella seeds, to decorate
Crispy leaf salad, to serve
1. Tip the bread mix into a bowl, then rub in the oil and tomato puree until the mixture resembles breadcrumbs. Pour in 310ml lukewarm water and mix to a dough, then transfer to a floured surface. Knead for 10 minutes until the dough springs back to the touch. Place in a greased bowl, cover with cling film and leave in a warm place to rise for about 1 hour.
2. Preheat the oven to 200C, fan 180C, gas 6. Divide the dough into 12 equal balls. Roll 4 of the balls together, then divide into 2 – so you’ll have 2 large and 8 small dough balls.
3. To make a tortoise, shape 1/3 of a dough ball into 5 smaller balls to form a head and 4 feet. Shape the remaining 2/3 into a round body, flatten the top slightly and put on a greaseproof paper-lined baking tray. Press the head and feet into the body and use a knife to score a criss-cross pattern into the top of each ‘shell’. Repeat so you have 2 large and 8 small tortoises.
4. Brush with the milk, then scatter over the sesame seeds and cheese. Press 2 nigella seeds onto each head for eyes and bake for 15 minutes until golden. Serve on a bed of lettuce ‘grass’, or make into fun tomato salad sandwiches.