DEVONSHIRE SPLITS

For the dough, tip the flour into a large bowl. Add the salt and sugar on one side, the yeast on the other. Heat the milk in a small pan until warm but not hot. Add the butter and ¾ of the milk to the flour, then turn the mixture round with the fingers of one hand.

Add the remaining milk a little at a time, mixing until you have taken in all the flour and the dough is soft and slightly sticky.

Add the remaining milk a little at a time, mixing until you have taken in all the flour and the dough is soft and slightly sticky.

For the jam, place the strawberries in a small deep-sided saucepan and crush them with a masher. Add the sugar and bring to the boil over a low heat until the sugar has melted. Increase the heat and boil for 4 minutes. Remove from the heat and carefully pour into a heat-proof bowl. Leave to cool and chill to set.

Line two baking trays with baking parchment. Scrape the dough out of the bowl onto a lightly floured surface and fold inwards repeatedly until all the air has been knocked out and the dough is smooth. Divide into 8 pieces.

Roll each piece into a ball by placing it into a cage formed by your hand on the work surface and moving your hand in a circular motion, rotating the ball rapidly

Roll each piece into a ball by placing it into a cage formed by your hand on the work surface and moving your hand in a circular motion, rotating the ball rapidly

Heat the oven to 200°C / Fan 180°C / 400°F / Gas 6 and bake for 12-15 minutes, until the rolls are golden and sound hollow when tapped underneath. Place on a wire rack to cool.

For the chantilly, whip the cream, vanilla and icing sugar until it holds a medium firm peak and chill until ready to fill the buns. Using a serrated knife cut a deep slit into the top of each bun. Spread the jam on both sides of the split then generously fill each bun with whipped cream. Using a palette knife, smooth the cream flush with the top of the bun.

To decorate, lay the strawberry slices in a line along the length of the cream filling, gently pressing them into the cream until flush. Dust with icing sugar to serve.