Serves 4

fresh thick sliced white farmhouse loaf
fresh thick sliced granary loaf
100g butter
1 garlic clove, crushed
200g fresh leaf spinach
250ml single cream
3 free-range eggs
3 free-ranged egg yolks
250g Binham Blue
50g toasted chopped hazelnuts
salt, pepper and fresh thyme

• Pre heat oven to Gas Mark 5/190 C.
• Beat the butter with the picked thyme and the crushed garlic clove.
• Thickly butter the bread and remove the crusts.
• Whisk the eggs, egg yolks, the cream and some fresh thyme.
• In a suitable ovenproof serving dish, layer the wilted spinach and the crumbled Binham Blue between the slices of bread.
• Pour over the custard, allowing the mix to soak into the bread before adding more custard.
• Sprinkle on the toasted hazelnuts and more cheese.
• Bake in a water bath for 35 minutes until the custard has just set.
• It is preferable to serve it immediately if possible. If not, simply reheat in the microwave.