Tomato calzone

Method

1. Heat the oven to 220°C/fan200°C/gas 7. Pour the white bread mix into a bowl and follow the pack instructions to make into a dough, kneading until soft and smooth. Halve the dough, roll each half into an 18cm circle, and leave to rest for 10 minutes in a warm place.
2. Leaving a 2cm border, spread the tomato chutney and the caramelised onions over each base. Mix the cherry tomatoes with the baby plum tomatoes and the semi-dried tomatoes. Season and spoon between the dough circles, then top with the goat’s cheese.
3. Brush the borders with a little water and fold each into a semi-circle, pressing the edges together well to seal. Place on a baking tray, brush all over with a little milk and cook in the oven for 15-20 minutes, until golden and crisp. Serve with a simple green salad, if you like.