I know!!!
This is the recipe and it comes out a bit like an enorm scone....
225g (8oz) plain flour, Good pinch salt, 1 level tablespoon baking powder, freshly ground black pepper, 40g (1 1/2oz) mature cheddar, grated, approx. 150ml (1/4 pint) milk, 1 tablespoon natural or greek yoghurt, 12 tomorosso or sun blush tomatoes in oil, drained and roughly chopped, 1 tablespoon sun-blush tomato oil, 2 tablespoons chives, chopped
Preheat the oven to Gas Mark 7 / 220C/ 425F.
Sift the flour, salt and baking powder in a large bowl. Grind in some black pepper and stir in the cheese.
In a large jug, gently combine the milk, yoghurt, sun-blush tomatoes, tomato oil and chives. Add this to the flour and baking powder and gently combine to form a soft and manageable dough. (adding extra milk if necessary)
On a lightly floured surface, gently push out the dough to form a round approx. 4cm thick. Mark 6 triangles with a knife, taking care not to cut all the way through the dough.
Place on a baking tray and cook in the oven for 15-20 minutes until risen and golden brown.