Cheese straws

To make the pastry, tip the flour and salt into a bowl. Use a coarse cheese grater to grate the frozen butter onto a plate, then add it to the bowl with 100g Gruyère; use a wooden spoon to stir them together and evenly distribute the butter and cheese through the flour. Pour 100ml ice-cold water into the bowl and use a cutlery knife to mix everything together to form a ball of pastry dough. Wrap the dough in baking parchment and chill for 30 minutes to firm up.

Line a large baking tray with parchment. Lightly flour a worktop, then roll out the dough to a neat 15 x 45 cm rectangle (0.3 cm thick). In a small bowl, use a fork to whisky together the egg yolk and milk, then use a pastry brush to brush this over the top of the pastry. Sprinkle over the pepper and remaining 50g cheese. Slice 1.5 x 15 cm lengths (you should get 18-20) and carefully twist them lengthways. Arrange of the tray, then chill for 30 minutes. Meanwhile, preheat the oven to 220°C, gas mark 7. One chilled, bake for 15-20 minutes until golden brown.