Method

1. Preheat the oven 180C/160C fan/gas 5.

2. Slice the loaf into thick slices of an equal number so you can make sandwiches out of the loaf. Spread each slice generously one side with butter before turning over on a clean board and spreading the alternate side with the onion chutney.

3. Take two slices of bread and sprinkle in some grated cheese on top of the chutney and lay on a slice or two of ham. Sandwich the slices together with the butter on the outside and chutney inside. Cut the sandwich in half and stand the halves up in a baking dish (cut side down). Repeat until you have used up all the slices and the dish is filled. Sprinkle over any leftover grated cheese.

4. In a jug whisk together the eggs, cream, milk, nutmeg, and dried herbs. Season generously with salt and pepper. Pour the mixture over the sandwich halves submerging them as much as possible. Allow the bread to soak for 15 – 20 minutes, pressing the sandwiches down periodically allowing them to absorb as much of the egg mixture as possible.

5. When soaked, gently lay over the tomatoes still attached to their vines. Place in the oven to bake for 30 – 35 minutes until golden on top, the tomatoes have blistered, and the egg mixture is just set.

6. Serve straight to the table alongside a winter salad or iron-rich greens to cut through the dish’s richness.