Richard Bertinet served up tasty dough knots(savoury doughnuts) with garlic, cheese, rocket, walnut and mint pesto on James Martin’s Saturday Morning.

The ingredients for the dough are: 1kg strong white bread flour, plus extra for dusting, 200g full-fat milk, 400g water, 20g fine sea salt, 10g caster sugar, 1 medium egg, 50g cold unsalted butter and 40g fresh yeast.

For the filling: 3 heads of garlic 400g mozzarella cheese.
for the Rocket, walnut and mint pesto: 350g rocket, washed, 100g walnuts, Small bunch of mint, leaves picked, A lemon, 1 to 2 cloves of garlic, peeled and crushed, 75g parmesan cheese, grated, Extra virgin olive oil, Salt and pepper.

See recipes by Richard in his book titled: Dough available from Amazon now.