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1kg self-raising flour
100g salted butter
250g tomato relish
500g grated cheese of your choice
100g spring onion
Combine self-rising flour and salt. Rub in softened butter with fingertips until you have a crumbly consistency.
Add milk, relish, cheese, spring onions and fold together.
Divide into 16 portions (approx 150g each).
Place in 170degC oven for 15-20 minutes.
Enjoy with relish, smoked salmon or simply hot with butter.
Recipe provided by Merchant of Clyde chef James Waite. Recipe requested by Judy McKenzie, of Gore.
If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 517, Dunedin, or email firstname.lastname@example.org, including your name, address and a daytime telephone number, and we will request it.