450g white self-raising flour (+ extra for dusting)
160g wholemeal self-raising flour
100g chilled butter, cubed
120g mature cheddar cheese, grated
10g chives, sniped into small pieces
1 egg, lightly beaten
8tbsp caramelised onion chutney (about half a jar)
Line oven tray with baking paper.
Sift flours into a large bowl and add the husks back in.
Rub in the butter, then stir in half the cheese and half the chives.
Add the egg, the buttermilk and almost all the milk.
Use your hands to draw everything together until you have a sticky dough.
Divide in two. Knead a half at a time.
Roll one half out into a rectangle, trimming any odd bits off if necessary.
Spread with half the chutney and sprinkle over half of the remaining cheese and chives.
Starting with the short side, roll up tightly.
Trim the ends and place on the baking paper, with the join on the bottom.
Repeat with the second half of the dough.
Cut each into four, but not all the way through.
Brush with the remaining milk.
Cook at 200°C/Gas 6/ 400°F for about 40 minutes. Then remove from the oven and leave for about 20 minutes more.
Slice and serve.