To make pinwheel bread, ask your local baker to slice a loaf of fresh bread lengthwise.

Makes 50 – 60 pinwheels

1 loaf pinwheel bread

200g soft cream cheese or fresh goat’s curd

200g roasted red capsicum, cut in strips

40g baby capers, rinsed and dried

Lay bread flat on a chopping board, remove crusts and roll (using a rolling pin) until it is about 1cm thick. Spread with the softened cream cheese, roasted red capsicum and capers

Roll bread up so you have a 7cm log. Wrap in plastic wrap and place in refrigerator for 15 minutes. Remove and slice carefully (with a serrated knife) into 1cm discs.

To roast the capsicum: you will need two medium capsicum (about 225g each). Cut them then into quarters, removing the seeds and membranes. Lay the quarters skin side-up under a hot grill and grill until skin has blackened. Remove and place in a plastic bag to steam. Scrape off the skins, rinse under cold water, slice into julienne strips and drain on paper towels before proceeding.

Tip: use smoked salmon instead of the capsicum and season the cream cheese with a little lemon juice and chopped chives. Alternatively, lay strips of prosciutto over the cream cheese before adding the red capsicum and take out the capers.