Makes: 8, Calories: 348, Time: 45 mins

Ingredients:

• 2 tsp garlic salt
• 350g self-raising flour.  1173
• ¼ tsp salt
• 1 tsp baking powder
• 85g cold butter.  638
• 150g Greek natural full-fat yogurt.  180
• 4 tbsp milk.  30
• 250g cooked new potatoes, sliced.  203
• 1 tsp rosemary
• 135g mature Cheddar, grated.  560

Method:

1. Heat oven to 200°C Fan/Gas Mark 7.
2. Line large baking tray with parchment.
3. In plastic bowl; Rub butter, flour, salt and baking powder.
4. Mix in cheese, rosemary, and garlic. Make a well in middle.
5. In small Pyrex bowl; Warm yogurt and milk in microwave for 1 min.
6. Tip yogurt into flour and quickly cut in with a knife.
7. Ball up. Turn out onto floured surface. Press out into large rectangle.
8. Scatter on cooled potatoes. Knead briefly.
9. Shape into 8" round on tray. Cut into 8.
10. Separate and brush gently with milk.
11. Bake for 25 mins until risen and golden.
12. Best eaten just warm.
13. Serve with Tomato and Basil Soup or Roast Pepper and Tomato Soup.

Calories = 2784

• 2784 / 8 = 348

Alternatively: Substitute 100g of potatoes for any combination of sun-dried tomatoes, Kalamata olives, and roasted peppers.

Modified from Cheese Rosemary and Potato Loaf.