200g unsalted spread
1. Beat the spread until smooth in a huge blending bowl, include the cheddar and blend well. Mix in the flour, cayenne and a touch of ocean salt.
2. Beat the egg with 2 tablespoons cold water and the Worcestershire sauce. Add to the mixture and blend just until joined. Refrigerate for 30 mins.
3. Preheat the stove to 180C, Gas 4. Eliminate the olives from the container and dry with kitchen towel.
4. Detach an olive estimated bit of mixture, press into a plate, place the olive onto and shape the batter around in. Squeezing to fix any breaks. Spot it on an ungreased treat sheet. Rehash with the rest of the mixture and olives. Prepare until the batter sets, around 25-30 mins. Serve warm.