Preheat the oven to 180°C/350°F/gas mark 4 and line two small loaf tins with baking parchment (I used two white enamel oblong dishes at 16cm long). You can also use one large loaf tin – also lined with baking parchment – if you prefer having a larger loaf.
In both cases, combine the flour, chives, walnuts, 150g of the cheese, salt and pepper in a large bowl. In a separate bowl, beat the milk and egg together.
Gradually add the egg mixture to the flour and cheese mixture and stir together until all the flour has been combined well.
If using two small dishes, halve the dough mixture and roughly shape each half into a small loaf. Or if you are using one large dish, form the dough into a single loaf. In both cases, then scatter the rest of the cheese on top and bake in the oven for 25–30 minutes, until golden brown. Place the loaves (or large single loaf) on a wire rack to cool before slicing.
Cut into thick slices and spread with butter. I love serving this loaf with a sweet tomato or rich onion soup.