Cheesy garlic bread baguette

To make the garlic butter, blend the butter in a food mixer to soften.

Chop the parsley finely, then add to the butter with the garlic puree, parmesan cheese and salt and pepper to taste.

Once combined, remove from the bowl with a spatula and spoon on to the centre of a piece of cling film. Gently roll the cling film up into a sausage shape, moulding with your hands.

Secure each end and chill or freeze.

For the baguettes, mix together all of the ingredients in a bowl until full incorporated.

Knead the dough in a machine with a dough hook for 5 minutes or by hand for 10.

Place the dough in an oiled bowl and cover with a damp tea towel or oiled cling film and leave to double in size.

Tip the dough on to an oiled surface and knock back the dough, then roll into shape.

Place on a baking tray and allow to double in size.

Preheat an oven to 220°C (200°C, gas mark 7).

Slash the baguette three times then bake in the oven for 30 minutes.

Reduce the temperature to 200°C and cook for a further 5 minutes or until golden brown. Leave the oven on.

Once baked allow to cool before partially slicing into 8 segments, being careful not to cut the slices completely from the baguette.

Slice your garlic butter into 8 thin slices and tuck each one into the cuts of your baguette.

Sprinkle with additional parmesan to make it extra cheesy.

Wrap the baguette in tin foil and leave in the oven for 15 minutes allowing the butter to melt. Serve, whilst warm.