Parma ham swizzle sticks

Method

Mix the flour, yeast and ¼tsp salt in a bowl. Heat the milk and oil in a pan until lukewarm. Stir enough of the milk mix into the flour to make a soft dough. Knead on a floured work surface for 5min. Transfer to a lightly oiled bowl, cover with a clean tea towel and leave to rise somewhere warm but not hot for 30min.

Preheat oven to 200°C (180°C fan) mark 6. Line two baking sheets with baking parchment. Lightly knead the olives and rosemary into the dough, then divide into 12 balls. Roll each into an 18cm (7in) strip, then wind a strip of ham along the length and twist together. Transfer to a baking sheet. Repeat with remaining dough. Bake for 12-15min until golden.

Serve warm with pesto for dipping.

Freeze ahead

Complete recipe, cool and put into a container. Freeze for up to a month. Defrost at room temperature, then heat in the oven for 5min at 200°C (180°C fan) mark 6.