Pupusas bread

First prepare the topping. In a large bowl, mix together the cabbage, carrot, vinegar, oregano and chilli. Season with salt and freshly ground pepper.

Set aside to marinate for 2 hours in the refrigerator.

To make the dough, place the white cornmeal, salt, lime juice and water in a large bowl.

Bring together to form a dough, cover the bowl and set aside to rest for 30 minutes.

Tear off egg-sized pieces of dough and shape each piece into a ball.

Make an indentation in the middle of a dough ball and fill with at least a tablespoon of Cheddar cheese.

Repeat this with the remaining dough.

Using your hands, flatten each Cheddar-filled dough ball to around a 7.5cm disc.

Heat a griddle pan and cook each dough disc for around 3 minutes on each side.

. Top each griddled cornbread with a spoonful of the marinated topping.

. Serve at once while warm.