Justin Woods, head chef at The Castle Green Hotel, Kendal, and Greenhouse restaurant

I recently tasted a cheese and tomato muffin that was super delicious. Has chef any pointers on how I can make some.

Tans Griffin, Garstang

MUFFINS are a great addition to the breakfast table or delicious eaten warm on their own. Preheat oven to 200C. In a large mixing bowl combine 225g self-raising flour with 100g grated courgettes, a good pinch of salt, some freshly milled black pepper and 100g grated mature cheddar cheese. In a separate bowl, whisk together 175ml milk, 1 free range egg and 55ml olive oil. Combine the dry and the wet ingredients and mix well. Liberally butter ten muffin moulds and half fill each with the muffin mix. Take 10 fresh cherry tomatoes and carefully prick each one with a cocktail stick, then push into the centre of each muffin. Spoon the remaining mixture over the top to conceal the tomato and bake in the oven for about 20 minutes or until golden brown.