Pre-heat the oven to 200C/180C fan/Gas 6. Grease and line two baking sheets.

Carefully unroll the sheet of puff pastry, then spread the grain mustard over the surface in an even layer. Scatter half of the grated cheese over the top then press into the pastry using a rolling pin. Fold in half from right to left.

Scatter the remaining cheese over the top, pressing again with the rolling pin and rolling it out to make it a little thinner, making sure that all the layers are well combined.

Using a sharp knife cut the pastry into equal strip about 2-3cm wide. Take one strip at a time in your hands, twist the top and bottom until twists form along the strip - about 4-5 twists should do it. Then place on the baking sheet, pressing each end down so it doesn't unravel. Repeat until you've twisted all the strips, placing them an inch or two apart from each other on the baking sheets.

Pop both trays into the fridge to chill for about 10 minutes to firm up, then bring them out. Brush over the surface with beaten egg and then scatter with poppy seeds.

Bake in the oven for 15-20 minutes until the twists have puffed up and are golden. Once they've cooled a little, transfer onto a board or platter to serve and then make the dip.

Chop the vine tomatoes into little cubes - about 1cm square and place in a bowl.

Roughly chop the basil leaves and toss in with the tomatoes with a good glug of extra virgin olive oil and season to taste with sea salt flakes and freshly cracked black pepper.