Rosemary and sea salt bread with truffle rarebit and Parma ham

For the bread, combine the dry ingredients (except the flaky sea salt) in a large bowl. Mix the honey with half of the water then, if using a food mixer, gradually add the honey, olive oil and water to the dry ingredients, beating with a dough hook until elastic

Add the rest of the water and continue to beat until the dough has come together into an elastic ball. If you do not have a food mixer, mix all of the dry ingredients in a bowl and slowly add water until a dough comes together

Turn the dough out onto a floured surface and knead for 5 minutes, or until the dough is a smooth ball. Place in a bowl, cover with a damp cloth and allow to prove for 1 hour

Once the dough has doubled in size, knock back and cut into 3 even pieces. Roll out into a baguette-like shape, place on a lined baking tray and leave at room temperature to prove until the bread has doubled in size again

Preheat the oven to 200°C/gas mark 6

Brush the loaves with water and sprinkle with some flaky sea salt, then bake in the oven for 18 minutes

For the rarebit, melt the butter in a pan over a low-medium heat, then stir in the flour. Warm the beer and add to the butter and flour along with the cheddar

Heat gently until the cheese melts, stirring with a wooden spoon but taking care not to overwork the flour

Remove from the heat and add the Worcestershire sauce, mustards, egg yolks and seasoning. Blitz in a blender until emulsified and smooth. Store in the fridge until required

To serve, slice the bread and toast under the grill on one side

On the other side place 2 slices of ham and spread the rarebit mixture on top. Place back under the grill and cook until golden brown

Adjust the seasoning, sprinkle over some chives and serve immediately