Pesto Pinwheel Bread

For the dough

2oz) strong white flour, plus extra for dusting

table salt

caster sugar

fast-action yeast

unsalted butter

large free-range eggs, beaten

semi-skimmed milk

olive oil, for greasing

For the filling

red onion, sliced

red pepper, sliced into strips

medium butternut squash, cut into strips about 5cm/2in long and 5mm wide

olive oil, for drizzling

feta

shelled walnuts, broken into small pieces

For the pesto:

pine nuts

parmesan (or a similar vegetarian hard cheese)

olive oil

garlic cloves, peeled

large bunch basil

For the topping:

large free-range egg

pine nuts

flaked sea salt,

cracked black pepper,