Heat the oil in a frying pan, fry the onion over a low heat for 7-10 minutes until really softened. Remove from the pan and set aside to cool. Heat the oven to 190 c / fan 170

Sift the dry ingredients into a large bowl and make a well in the middle. Combine the melted butter and milk, then pour the mixture into the well. Mix to a soft dough.

Add three quarters of the cheese, the herbs, cooled onion and tomatoes then gently knead on a lightly floured surface to combine. Divide the dough into 8 lumps of equal size and shape them into rough rounds that are 2 finger widths deep.

Place the pieces of dough side by side on the baking sheet, scatter over the remaining cheddar, then bake for 25-30 minutes until the rolls are golden brown and the cheese is bubbling. Cool on a wire rack and eat while warm.