Cheesy monkey bread

Put the flour and yeast in a bowl with 2 tsp salt. Make a well in the centre and gradually mix in 250ml water, the milk and 2 tbsp olive oil.

Bring together into a dough then knead on a floured worksurface until smooth.

Put into a clean bowl, cover with clingfilm, then leave for an hour in a warm place until risen.

Meanwhile, to make the sauce, cook the onion and garlic in a little more olive oil until soft, then stir in the paprika. Tip in the tomatoes and simmer for 20 minutes. Cool, then whizz until smooth with a stick blender.

Tip out the dough and knead briefly on the worksurface then divide into large walnut-sized pieces.

Mix the cheese and chillies, then stuff a heaped tsp into each piece of dough, forming the dough into a ball around it so that it completely encloses the cheese.

Brush a large bundt tin with butter. Put the rest of the melted butter in a dish and the parmesan in another shallow dish.

Roll each dough ball in the butter then the cheese, then drop into the bundt tin until all the dough is used.

Cover loosely with clingfilm and leave for another 45 minutes in a warm place.Heat the oven to 180C/fan 160C/gas 4. Bake the bread for 50 minutes. Turn the tin over onto a surface and give a tap to release it but leave in place for 5 minutes. Serve the bread warm with the dipping sauce.