Grain-based salads are filling and nutritious, and work really well with fresh fruit, which adds colour, texture and taste.
These are best made and eaten the same day, but equally freeze well.
Preheat the oven to 220°C (425F) mark 7. Hold sieve well above a large a bowl and sieve the flour with the salt, cayenne pepper.
Make a dent in flour, tip in melted butter, milk, water, half the grated cheese, water and mix with a fork until it makes a dough. Pull carefully together.
Sit the dough on a lightly floured board. Knead lightly for a few seconds till just smooth. Using one hand flatten the dough until it is an even 2cm thickness. Using a foot cutter or a round cutter, cut out the dough to the desired size and place on a lightly buttered baking tray.
Brush with butter and sprinkle with the remaining cheddar. Bake, uncovered, in hot oven about 20 minutes or until browned lightly; turn onto a wire rack.
To fill, mix the cream cheese with the chives. Split horizontally in half. Spread with cream cheese and serve warm.
To freeze ahead: Complete the recipe up to the end of step 4. Cool and pack into airtight containers for up to 3 months.
To use: Place on a baking tray and cook at 180°C (350°F) mark 4 for 10 minutes or until thawed through and warm. Complete the recipe.
Make the most of your leftovers
If you loved this recipe, why not try
If you have leftover cooked potatoes to use, from the fridge or freezer, why not try this delicious, simple recipe from Blas y Tir.
Chilling in the fridge rather than baking in the oven is the key to this simple yet spectacular fruity, nutty deliciousness which pleases nearly everyone and is great for entertaining.
A favourite at Chinese restaurants, these moreish pancakes can be served in the place of bread with many meals, or with a spicy dipping sauce as part of a Chinese-style meal.
Make the most of your potatoes and create this amazing Patatas Bravas with a UK twist dish invented by Albert Bartlett.
Here's a new take on a classic hummus, using beetroot to give freshness, lightness and vibrancy.
In this case, made with leftover wild mushroom risotto and stale end slices of a white loaf of bread. Crunchy on the outside with a hit of rosemary and gooey mushroomy and cheesy goodness on the inside. Boom!
Making Banana Bread is a popular way to use up leftover bananas, but if you've also got half a jar of peanut butter in the cupboard you can take this classic bake to the next level!
An easy, deliciously chocolatey way to save that leftover Christmas pudding from the bin by Scotland's National Chef, Gary Maclean.
Keep your fridge at 5°C or below
Did you know that adjusting the temperature of your fridge could help to preserve your food for three days longer than usual? A big win to help keep your food fresher for longer. Our fridge temperature tool can help you learn how to change the temperature on your specific fridge brand.