Savoury sundried tomato and pesto loaf with pumpkin seeds Preheat the oven to 180°c. Line a 13 x 23 cm (5 x 9 inch) loaf tin with baking paper. Place the plain flour, baking powder, salt, pepper, 50g Parmesan cheese, chopped red onion and only 1 tbsp poppy seeds into a large bowl and mix together. Pour the milk into a measuring jug. Add in the eggs, melted cake margarine and green pesto and whisk to combine. Pour the wet mixture into the dry ingredients and mix until everything has just come together (Do not over mix) Pour the mixture into the prepared tin and sprinkle over the remaining Parmesan and ½ tbsp poppy seeds. Bake for about 50 minutes, or until a skewer inserted in the centre comes out clean. Cool the cake on a wire rack and serve warm or cold. Savoury apple and vintage Cheddar loaf with pumpkin seeds Preheat the oven to 180°c. Line a 13 x 23 cm (5 x 9 inch) loaf tin with baking paper. Place the plain flour, baking powder, salt, pepper, 50g vintage Cheddar cheese, chopped red onion, diced apple and only 2 tbsp of the pumpkin seeds into a large bowl and mix together. Pour the milk into a measuring jug. Add in the eggs, melted cake margarine and whisk to combine. Pour the wet mixture into the dry ingredients and mix until everything has just come together (Do not over mix) Pour the mixture into the prepared tin and sprinkle over the remaining Cheddar cheese and pumpkin seeds. Bake for about 50 minutes, or until a skewer inserted in the centre comes out clean. Cool the cake on a wire rack and serve warm or cold.