90g cold butter

1 leek, sliced

1 fennel bulb, sliced

12 eggs

60ml cream

100g very finely grated parmesan


1 diced red onion

10g chilli flakes

tin chopped toms

150g halved cherry toms

100g demerara

75ml red wine vinegar

handful chopped parsley


1. Chutney – fry the onion for 5 minutes until soft

2. Add the chilli, tinned toms, vinegar and sugar. Bring to the boil, cook 12 minutes

3. Add the cherry toms, remove from heat, stir in the parsley. Season. Cool

4. Frittata – heat the butter for 2-3 minutes until it begins to go nutty brown. Pour into a bowl

5. Put about 20ml of it back in the frying pan (20cm) and cook the leek and fennel gently for 5 minutes

6. Beat the eggs, cream, half the parmesan and the rest of the butter, pour onto the veg

7. Sprinkle the rest of the cheese on top

8. Bake at 180C for 15-20 minutes

9. Cool slightly, cut into wedges and serve