Serves 2 . Hands-on time 30 min

Make Ahead: Make the sauce (steps 1-2) up to 24 hours in advance and keep covered in the fridge.

150 ml whole milk ¼ onion 4 black peppercorns 1 bay leaf 20 g unsalted butter, plus a knob extra 20 g plain flour Olive oil for frying 4 thin slices sourdough bread 160 g gruyère, comté or a mix, grated 4 slices thick-cut ham 2 free-range eggs

1. Gently heat the milk, onion, peppercorns and bay leaf in a pan. When the milk starts to simmer, turn off the heat and leave for 5 minutes. Strain the milk into a jug and set aside (discard what’s left in the sieve).

2. Clean the pan, then melt the 20 g butter over a low heat. Stir in the flour to form a paste, then cook for 3-4minutes until it bubbles. Off the heat, whisk in the milk, bit by bit, to make a smooth silky sauce.

3. Return the pan to a medium heat, whisking until the sauce thickens, then use a wooden spoon to stir until bubbling and very thick. Season and set aside.

4. Set the grill to high. Heat a knob of butter and a glug of oil in a large frying pan. Fry the sourdough slices, two at a time, for 2-3minutes on each side until golden.

5. Divide 100 g cheese between 2 of the slices of toast and layer up with the ham. Top with the rest of the toast. Spread the béchamel thickly onto each sandwich, sprinkle over the remaining cheese, then put onto a baking tray or grill pan. Grill for 8-10 minutes until melted and golden.

6. Meanwhile, heat a glug of oil in a pan. Crack in 2 eggs and fry for 2-3minutes until the white is set and crisp at the edge. Serve the fried egg on top of the sandwich.

Sformato is an Italian pastryless quiche, a bit like a cross between a flan and souffle. If you don’t have mini cake tins you can make 1 large sformato in a deep 20cm loose-bottomed cake tin instead. Bake for 35-40 minutes.

Serves 6. Hands-on time 45 min, oven time 20-25 min

Make Ahead: Keep leftovers covered in the fridge for up to 2 days. Reheat to serve.

30 g butter 30 g plain flour 450 ml whole milk 250 g potato, peeled and cut into 2cm chunks 250 g cauliflower, cut into 2cm chunks 250 g bag baby leaf spinach 140 g bag wild rocket, plus extra to serve 250 g ricotta 4 medium free-range eggs, beaten Whole nutmeg for grating 100 g vegetarian parmesan-style cheese, grated

For the topping

200 g red grapes 1 small radicchio, shredded 100 g fat green olives, pitted and smashed 2 fresh rosemary sprigs 3 tbsp pine nuts Runny honey to drizzle Extra-virgin olive oil to drizzle Balsamic vinegar to drizzle Large handful rocket

You’ll also need...

6 x 10cm springform cake tins (see tip)

1. Heat the oven to 200°C/180°C fan/gas 6. Melt the butter in a saucepan, then stir in the flour to form a paste. Cook for 1-2minutes until it smells toasty, then remove from the heat and whisk in the milk a little at a time until smooth. Return the pan to the heat, bring the sauce to the boil, stirring, then simmer for 2-3minutes until thickened. Season well, then transfer to a large bowl and set aside to cool completely.

2. Meanwhile, cook the potato in a pan of boiling water for 5 minutes or until tender. Drain well, then transfer to a roasting dish with the cauliflower pieces. Roast for 10 minutes until just golden.

3. Prick holes in the bags of spinach and rocket, then microwave for 5-6minutes until wilted. Empty the greens into a colander and set aside to drain. When cool enough to handle, squeeze out as much moisture as you can, then roughly chop.

4. Once the sauce has cooled, stir in the ricotta, eggs, a generous grating of nutmeg and 75 g of the grated hard cheese. Gently stir in the roast potatoes, cauliflower and the chopped greens. Season well, then spoon the mixture into the prepared tins. Level the tops with a spatula, then sprinkle over the remaining 25 g hard cheese. Put the tins on 1-2baking trays and bake in the oven for 20-25 minutes until golden and set.

5. For the topping, toss the grapes with the radicchio, olives, rosemary, pine nuts, honey, oil and balsamic in a baking dish. Cook in the oven for the last 10 minutes of the cooking time until the grapes begin to burst and the radicchio is just charred. Remove from the oven and keep warm.

6. Let the sformatos cool in their tins for 10 minutes, then remove and put onto warm plates. Serve with the warm topping and extra rocket leaves.