Roll out the puff pastry to about 5mm thick, then spread with a thin layer of In A Pickle Fig Relish (don?t go overboard or it?ll be a mess as it cooks) and sprinkle with about a third of your grated cheddar. Fold the pastry in half and roll out again, so that you?re creating a layer of filling in the middle.
Sprinkle the pastry with cheddar once more (don?t add another layer of relish), fold in half and roll out again to about 5mm thick. Use a sharp knife to cut the pastry into strips about 20cm long and 2cm wide.
Take one strip and, holding each end, twist three or four times to make a nice tight spiral. Lay on a baking tray ? if the pastry starts to un-twist itself again, you can press down each end of the pastry to stick it to the tray. Repeat with the rest of the pastry strips, leaving at least 1cm between the cheese straws on the tray ? you might need more than one tray.
Place the trays in the fridge and chill for ten minutes, then preheat the oven to 190?C (170?C).
Brush each cheese straw with a little milk, then bake in the preheated oven for 20 minutes. At this point, sprinkle the straws with the remaining cheddar cheese and bake for another five minutes or so, until the straws are nicely golden-brown with a sprinkling of crispy cheese.
These cheese straws are best served on the day you make them ? they?re really nice warm from the oven, or store them in an airtight container until you?re ready to serve.