Ingredients

1 sheet of good quality puff pastry

2-3tbsp of Dijon mustard

150-200g Berkswell Cheese, grated

200g Parma ham slices

Method

Line a baking tray with lightly oiled parchment

Preheat your oven to 200°C

Roll out your puff pastry to a 0.5cm thin layer

Using a pastry or silicone brush, brush a layer of Dijon mustard onto the pastry

Sprinkle your Berkswell Cheese in a fairly thick, even layer across the surface of the pastry

Press the cheese onto the pastry to make it stick

Fold the pastry in half lengthways

Start the above process again, with another layer of Dijon, Berkswell and Parma ham on top of the folded pastry

Fold again and roll with your rolling pin (roll between each layer)

Brush with another layer of Dijon

Sprinkle with another layer of Berkswell Cheese

Using a knife cut your pastry into 6 long strips

Twist each strip with 3 twists in 1 strip

Place the twists, well-spaced, on the baking tray

Chill for 10 minutes in the fridge

Then oven cook for 20 minutes until the twists are a pale golden brown

Lower the oven 140°C to ensure the twists are cooked through to the centre

Remove from oven after another 5 minutes

Let the twists cool for 10 minutes before serving