BREAKFAST in bed might sound like a distant dream for many parents, but for celebrity chef Marcus Wareing it's a regular treat.

Wareing is one of a number of top chefs who has contributed after hearing about the website's Cooking With Kids initiative.

He has passed on his skills to his son and the following bacon roly poly recipie is a regular treat. For more inspiration visit www.greatbritishchefs.com

BACON ROLY POLY (Serves 10)

Bacon filling: 8 bacon rashers, 1 medium onion, finely chopped 100g soft cheese, 100g cheddar, grated, ½ bunch flat-leaf parsley, chopped 1 garlic clove, crushed

Pastry: 250g plain flour, 3tsp baking powder, 75g unsalted butter, diced and cold, 225ml milk, ½ tsp salt, 20g butter, melted

Heat your oven to 180°C/gas mark 4 and line a baking tray with parchment paper.

Place the flour, baking powder and salt into a large bowl. Ask your little helper to crumb the butter into the dry mixture, then add milk until combined.

Place the dough onto a floured surface, then your little helper can roll it out into a rectangle, approx 1cm thick.

Brush the dough with some of the melted butter.

Top with the bacon, covering all of the pastry aside from a 2cm edge on one of the long sides of the rectangle.

Mix together the parsley, onion, cheeses and garlic, then spread on top of the bacon.

Brush the gap at the edge of the dough with water.

Then for the fun part: starting with the side without the 2cm gap, start rolling the dough, until one big roll is formed.

Seal by pressing the water-brushed gap onto the body of the roll.

Wrap in cling film and place in the fridge for 20 minutes.

Then, remove and slice into 1.5cm-thick slices.

Place spiral side up onto the baking tray and bake for around 15 minutes or until golden brown. Serve warm.