Pre heat the oven to 200.c

Cut the apples into quarters and core them then cut each quarter into 2 or 3 wedges. Set a large heavy based frying pan over a medium heat, add the butter and when bubbling add the apple pieces. Cook for 5 – 6 minutes on each side. You want them to begin to soften and caramalise around the edges. Remove the apples and allow them to cool a little. Place all the dry ingredients into a bowl, add the apples, herbs and cheese (reserving a small amount for the top of the bread) the cider and the yoghurt. Bring the ingredients together gently into a wet Dough. You won’t need to knead it, in fact, the less you work it the better. You want a rough round of about 20cm across and 10cm deep.

With floured hands form the dough into a round, place the dough on a hot baking tray, scatter over a little flour and the remaining cheese and score deeply with the traditional cross.

Bake for 30 – 40 mins and serve hot straight from the oven.