1 Preheat the oven to 356°F. Grease 8–10 small ovenproof cups or bowls. (I used the Carmién Contempory Ceramic Range).

2 Infuse the tea till strong, strain and cool.

3 Process the pumpkin seeds in a food processor till coarsely ground.

4 Mix together the self-raising flour, salt, nuts, cheese and basil leaves.

5 Add just enough tea to make a stiff dough.

6 Fill each cup or bowl three quarters full, decorate with some basil leaves.

7 Bake 30–40 minutes till a testing-skrewer comes out clean from the middle of each bread

TO SERVE

1 Place the butter and biltong in bowls and serve with the mini-breads.