Chanterelle and Gruyère bread pudding

Serves 4 Starters and mains

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Method

Preheat the oven to 200C/80C F/Gas 6. Grease a 20cm square roasting tin with butter.

Put the leeks, butter and a generous drizzle of olive oil in a large pan set over a medium heat and cook for 5-10 minutes or until the leeks have softened.

Add the garlic, thyme and sage and stir well. Cook for a further 5 minutes to allow the garlic to soften. Brush or wash the chanterelles to remove any excess dirt (if washing, dry thoroughly before cooking).

Add the chanterelles to the leeks and increase the heat to medium-high. Cook for 5-10 minutes until the chanterelles have softened, then remove from the heat.

In a large bowl, whisk together the eggs, cream, milk and salt.

Arrange half the bread in the prepared tin, then spoon over half the leek and mushroom mixture and sprinkle over half the cheese. Pour half the egg mixture over and use your hands to press everything down. Scatter the remaining bread over, then follow with the rest of the leeks, the cheese and the rest of the egg mixture.

Season well with black pepper, a drizzle of oil and top with a few extra thyme sprigs, if using.

Bake in the oven for 30-40 minutes until the eggs are just set and the top is crispy and golden brown. Remove from the oven and leave to sit for 5 minutes before serving warm with the salad.