Recipe

• 100g cubed pancetta

• 1 cup strong cheese, grated (I use parmesan, but cheddar would be good too)

• 1 cup sourdough starter

• 1 cup plain flour

• 1 egg, beaten

• 1/3 cup extra virgin olive oil

• 1/2 teaspoon mustard powder

• 1/2 teaspoon paprika

• pinch salt

Preheat the oven to 180 degrees (fan).

Fry off the pancetta in the oil of your choice: we use our own Extra Virgin Olive Oil.

Sift the flour and other dry ingredients into a mixing bowl.

In a second bowl, combine the sourdough starter, egg and oil, then tip into the bowl of dry ingredients.

Mix, then add the pancetta and cheese. Stir until combined into a gloopy, messy dough.

Fill 12 muffin cases (in a muffin tin), and bake for 20 to 25 minutes

Turn out onto a cooling tray, and cool (almost) completely before scoffing the lot.