Cheese, rosemary & potato loaf

• olive oil↗2 tbsp tbsp
• garlic cloves↗2

  thinly sliced

• self-raising flour↗350g g

  plus more for dusting

• salt tsp
• baking powder↗1 tsp tsp
• cold butter↗85g g

  cut into cubes

• pot natural full-fat yogurt↗150g g
• full-fat milk↗4 tbsp tbsp
• cooked new potato↗250g g

  sliced

• chopped rosemary1 tsp tsp

  plus extra small sprigs

• parmesan↗50g g

  (or vegetarian alternative), grated

• gruyère↗85g g

  half diced, half grated

Step-by-step instructions

1. 1

   Heat the oil in a medium pan, then gently fry the garlic for 10 mins until softened but not coloured. Set aside. Heat oven to 220C/200C fan/gas 7.

2. 2

   Put the flour, salt and baking powder into a food processor, then whizz in the butter until it disappears. Tip into a large bowl, then make a well in the middle. Warm the yogurt and milk together in a microwave for 1 min or in a pan; it should be hot and may well go a bit lumpy-looking. Tip into the bowl and quickly work into the flour mix using a cutlery knife. As soon as it's all in, stop.

3. 3

   Turn the dough onto a floured surface, bring it together with floured hands, then press out to a large rectangle. Scatter over the potatoes, chopped rosemary, garlic, some of its oil and most of the cheese. Knead a few times, shape into a round, then lift onto a floured baking sheet.

4. 4

   Score the top, scatter with the rest of the cheese, poke in a few rosemary sprigs, then drizzle with the remaining oil. Bake for 25 mins until risen, golden and sizzling around the edges. Best eaten just warm.