Directions

• For the passata:
• Add the chopped onion to a large saucepan, and drizzle with a little oil. Sweat the onions down over a low heat until they soften and become translucent.
• Finely chop the garlic cloves and add them to the pan, cooking for 1 or 2 minutes.
• Pour the chopped tomatoes into the pan, then stir in all of the remaining ingredients. Simmer the mixture over a low heat until it stops bubbling and holds its shape when a wooden spoon is dragged through it. If you need a bit more guidance on this, take a look at the images provided at the bottom of this article!
• Leave the passata in the pan to cool to room temperature, then use a blender to blitz down any chunks to a smooth, spreadable consistency.
• For the bread:
• Place the milk in a small saucepan over a low heat to gently bring it up to room temperature.
• Put the flour into a large mixing bowl. Add the yeast to one side of the bowl and the salt to the other side. Gently rub both ingredients into the flour.
• Make a well in the centre of your flour and pour in the milk. Add the mustard and stir the mixture to form a rough dough.
• Knead the dough for around 5 minutes, at which point it should feel significantly smoother and should be pliable enough to be lightly stretched without ripping.
  Gently stretch the dough into a flat disc and scatter half of the cheddar over it. Fold the dough over the cheese and knead until the cheese has been combined. Repeat this step using the remaining half of the cheddar.
• Knead the dough for another 5 mins, at which point it should be soft and stretchy. Place the dough in a lightly oiled bowl, cover with cling film or a damp cloth and leave to proof for 1 hour at room temperature.
• Once proofed, knock the air out of the dough and roll into a rectangle roughly 35cm long and 25-30cm wide, with the long side facing you. Trim the edges of the dough slightly to achieve a neat rectangle.
• Spread a thin layer of passata to cover most of the dough, leaving a border around 1cm wide around the edge. Scatter half of the cheddar cheese you have reserved for the fillings/toppings over the passata.
• Brush some beaten egg along the top edge of the dough then, starting from the bottom edge, roll the dough into a fairly tight sausage shape.
• Chop any excess, unfilled dough off of each end of the roll and use a serrated knife to cut the dough into 12 equal slices. Place each of the slices into one of the lined tins, neatest side facing up. You should be able to fit 6 slices in each tray, evenly spaced.
• Cover each tray with cling film or a damp cloth and leave to proof for 30 mins. In the meantime, preheat the oven to 200C / 180C fan / Gas Mark 6.
• Once proved, sprinkle the remaining cheddar cheese over the top of each bun and bake them for 25 - 30 mins, or until golden brown.
• Once baked, sprinkle over the basil and allow to cool in the tin for a few minutes, before removing and placing onto a cooling rack to cool completely.