In the latest of a new feature for Nub News, we have teamed up with Brazilian-born Bianca Rodrigues-Perry to share a new monthly recipe with our readers.

The self-taught chef and foodie from Leamington, is also the face of Bia's Kitchen Show, being streamed to audiences on YouTube, Spotify, Instagram and Facebook.

The show, launched earlier this year, aims to champion local independent businesses with many restaurateurs and chefs taking guest spots.

All the recipes featured on the show will also form a book being published by Bianca later this year.

Find out more here.

Bia's Kitchen Show promises to highlight some of the best of the area's foodie scene (image by Dave Perry Photography)

Bia's Cheese Bread

(Makes approx. 24 balls)

Ingredients

• 500g Manioc starch
• 100g parmesan grated cheese
• 200g grated mozzarella 100g grated cheddar cheese
• 2 eggs
• 150ml milk
• 150ml water
• 100ml coconut oil (or any oil you like)
• 1tsp pink salt

How To Make It

1. In a pan add the milk, water, oil and salt, bring near to boil.
2. In a large bowl add the Manioc starch and pour the hot liquid in and mix it well, let it cool down and add the eggs, parmesan and cheddar, mix well, then add the mozzarella.
3. Mix it all together until it's soft and starts to come away from the sides of the bowl.
4. Line a baking sheet with greaseproof paper. With wet hands, divide the mixture into 24 pieces and roll into shiny balls, lining them up on the tray as you go.
5. Pre-heat the oven to 180°C/gas mk 6. Bake uncovered for 18 minutes, or until golden.
6. Enjoy it warm with a glass of red wine or a black coffee.

TIP - These are fantastic cooked from frozen if you want to get ahead. Simply bake for 20 minutes at 180°C or until lightly golden.

Children love to help to make them!