Instructions: Youll need a small, solid baking sheet, very well greased.

1 Preheat oven to 190c/375f/Gas 5. Take a sharp knife, pare the rind from the cheese and cut into 1cm/ 1/2" cubes.

2 Sift the flour, salt and cayenne into a big, roomy mixing bowl, holding the sieve up high to give the flour a good airing.

3 Thinly pare off the potato skin using a potato peeler and grate the potato into the flour using the coarse side of the grater. Add the spring onions, thyme and 2/3 cheese. Blend together thoroughly with a palette knife.

4 Beat the egg gently with the milk and mustard and pour into the bowl, bringing it together to a loose, rough dough, still using the palette knife.

5 Transfer on to the baking sheet and pat gently into a 15cm/6" rough round. Lightly press the rest of the cheese over the surface, dust with flour and scatter the same sprigs of thyme over.

6 Bake the bread on the middle shelf of the oven for 45-50 minutes or until golden brown. Remove to a cooling rack and serve it still slightly warm if possible.

Substitute:
the goats cheese for the same amount of cubed Feta cheese, 1/4 red onion, peeled and finely chopped, instead of the spring onions, use rosemary instead of thyme.

Before baking, scatter over a quarter of an onion, sliced into half-moon shapes, along with some small sprigs of rosemary and a few halved olives.

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