Wholemeal Italian mushroom, pesto and artichoke calzone

Put the flour, most of the seeds (reserving 1 tbsp), yeast, salt and sugar into a bowl.

Pour in the olive oil and warm water and mix to a ball.

Turn onto a lightly floured surface and knead for 10 minutes.

Leave in a warm place to rise for 30 minutes.

Preheat the oven to 220°C (fan 200°C, gas mark 7).

Divide to dough into four and knead each one into a smooth ball, then roll them out into 15cm/6inch circles.

Spread the pesto onto one side of each round and top with the garlic, mushrooms and artichokes.

Brush water around the rim of each circle and cover the filling with the other half of the dough to make a crescent shape. Press down the edges well to seal, and cut a couple of holes in the top of each calzone.

Brush each one with olive oil, and sprinkle over the reserved seeds. Put onto the baking sheet and bake for 15 minutes until the crust is golden and crisp.