This recipe is fantastic to have for lunch or brunch. The joy of it is that you make it the night before and then let it sit in the fridge overnight. The recipe is taken from Nigella Express cookbook.

Serves 4 to 6.

Ingredients.

1. 6 slices multi-grain brown bread (or white if you prefer)

2. 75 grams dijon mustard

3. 125 grams (6 slices) of Gruyere cheese (I used Red Leicester)

4. 70 grams (3 slices) ham

5. 6 eggs

6. 80ML full-fat milk

7. 4 tablespoons grated gruyere or cheddar

8. Good sprinkling of Worcestershire sauce.

Method.

1. Spread each slice of bread with mustard.

2. Make sandwiches by putting each slice of cheese against the mustardy bread, and a slice of ham between them.

3. Cut each sandwich in half.

4. Squish the sandwiches into an oven-proof dish approximately 27 by 21 cm.

5. In a jug beat together the eggs and milk and then pour this over the sandwiches that are tightly packed in the dish.

6. Cover the dish with cling film or a plastic bag and leave in the fridge overnight. If you prefer, you can do this in the morning so it’s ready for eating in the evening.

7. Next morning (or in the evening) preheat the oven to 200C/gas mark 6. Take the dish out of the fridge and remove the cover. Sprinkle with the grated cheese and Worcestershire sauce and bake in the oven for 25 minutes.

8. It should come out crunchy and golden on the top and gooey on the inside.