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Sticky red onion & thyme crown with whipped goat’s cheese

Bread is a must at any gathering, but you could also make it a feature. Here, we’ve captured the flavours of an onion and goat’s cheese tart in a buttery tear-and-share loaf. We’ve used shop-bought red onion marmalade, which can be sweet, so taste it before adding – you may need to balance it with more red wine vinegar.

SERVES 10-12 PREP 40 mins plus resting, at least 2 hrs proving and 1 hr chilling COOK 40 mins MORE EFFORT V

600g strong white bread flour, plus extra for dusting
10g fast-action dried yeast
4 eggs, beaten
200ml lukewarm milk
150g softened butter, cut into pieces
500g red onion marmalade
1 tbsp red wine vinegar small bunch of thyme, chopped
50g parmesan or vegetarian alternative, finely grated
1 tbsp onion seeds

For the whipped goat’s cheese

300g soft rindless goat’s cheese (ensure vegetarian, if needed)
100g soft cheese
2 tbsp lemon juice, plus pared lemon zest to serve

1 Tip the flour, yeast, most of the beaten egg (reserve a little for glazing later), 2 tsp salt and the milk into a bowl. Combine with your hands to form a rough dough, making sure all the flour is mixed in. You can also do this in a stand mixer fitted with a dough hook. Cover with a damp cloth and rest for 30 mins.

Tip the dough onto a clean surface and knead by hand for 10 mins, or do this for 5 mins