Cheese and Rosemary Twists

Preheat the oven to 200°C fan bake.

Whisk the egg and cream together and season. Combine the cheeses and set aside. Roll out the pastry on a lightly floured bench to a rectangle approximately 50cm long x 30cm wide. Brush generously with the egg mixture. Generously scatter with three-quarters of the cheese. Sprinkle over the rosemary and sea salt and lightly press to help them stick.

Cut the pastry into 4cm-wide strips. Working with one strip at a time, pick up the ends and twist each in the opposite direction several times, then pinch the ends to stop it unravelling. Place on a lined baking sheet and repeat with the remaining strips. Brush with the remaining egg and scatter with the rest of the cheese, including any that has fallen off the twists when rolling.

Bake for 20-25 minutes, or until the twists are crisp and golden. The pastry must be well cooked or it will be soft inside. Serve warm or at room temperature.