Savoy & sourdough gratin

Preheat the oven to 200ºC, gas mark 6. Rub a little of the butter on the base and sides of a large, deep casserole dish (about 20x30cm). Butter the bread generously (reserving a little butter), then cut in half.

Cut the cabbage into 6 wedges, remove and discard the stalk, then cut each wedge in half through the middle to form smaller pyramids. Arrange in the casserole dish, alternating with the slices of bread; dot with the remaining butter. Season and bake for 20 minutes, until the cabbage has started to wilt and the bread is beginning to toast.

Meanwhile, set aside a little of the cheese, then put the remaining ingredients in a large jug and whisk until well combined. After 20 minutes in the oven, pour the egg mixture all over the bread and cabbage, scatter over the reserved cheese and bake for a further 20-25 minutes, or until the egg mixture is set and the top is golden brown. Serve hot as part of a roast dinner or for lunch or supper with a side salad.