1. Lightly oil a 20cm (8 inch) round cake tin.

2. Place the flour, yeast, salt, sugar and herbs in a bowl and stir together. Measure the boiling water into a measuring jug, add the Stork® and stir until melted. Add the milk, then pour this liquid into the flour mixture and mix well until a dough forms.

3. Turn the dough onto a lightly floured work surface and knead until smooth and elastic (10 minutes by hand, or 5 minutes in an electric mixer fitted with a dough hook).

4. Return the dough to the bowl, cover with oiled clingfilm and set aside in a warm place until doubled in size (45–60 minutes).

5. To make the topping, melt the Stork® in a pan, add the garlic and herbs, then set aside to cool a little.

6. Punch the risen dough to knock out the air, then turn it onto a lightly floured work surface. Cut it into 8 equal pieces and roll each one into a ball. Dip the top of each ball in the garlic and herb mixture, then arrange in the prepared tin.

7. Cover loosely with oiled clingfilm and set aside again in a warm place until doubled in size.

8. Preheat the oven to 220ºC/425ºF/Gas Mark 7.

9. Bake the bread for 15 minutes, then lower the temperature to 200ºC/400ºF/Gas Mark 6 and bake for a further 15–20 minutes, until golden brown. Allow to cool for 15 minutes and serve hot or cold.