Walnut rolls from A Table in the Tarn: Living, Eating and Cooking in South-west France by Orlando Mu

Ingredients

• 300 g strong flour
• 280 ml warm water walnut-size piece fresh yeast
• 3-5 tbsp olive oil, walnut oil or a mixture
• 200 g wholemeal flour
• dribble of honey (about ½ tsp)
• 3 tbsp chopped herbs, such as parsley, thyme or rosemary
• 3 tbsp olive oil, plus a little extra
• 150 g walnuts, lightly toasted and roughly chopped
• 2 shallots, finely chopped and lightly browned