New potato, pea, asparagus and spinach sformato

Ingredients

• new potatoes 300g
• asparagus 400g, trimmed and cut into 3-4 pieces
• butter 80g, plus extra for the tin
• onion 1, finely chopped
• plain flour 80g
• whole milk 800ml
• spinach 75g
• nutmeg a good grating
• Dijon mustard 1 tsp
• Italian hard cheese 100g, finely grated
• frozen peas 75g
• eggs 5 large
• red onions 2, thinly sliced
• red wine vinegar 2 tbsp
• flat-leaf parsley a small bunch, leaves picked

Method

• Step 1

  Heat the oven to 180C/fan 160C/gas 4 and butter and line a deep 23cm springform cake tin.

  Step 2

  Cook the potatoes in a large pan of lightly salted boiling water for 8-10 minutes or until tender to the point of a knife. Scoop out with a slotted spoon, then add the asparagus for 2 minutes and drain well. Cut the potatoes into 1-2cm slices.

  Step 3

  Heat the butter with the onion and a pinch of salt, and cook for 5 minutes until softened. Add the flour and cook for 2-3 minutes until smelling toasty. Add the milk, a little at a time, while whisking, adding more once fully incorporated. Simmer for 5 minutes until thickened, then stir in the spinach, nutmeg, mustard, Italian hard cheese and lots of seasoning. Cool for 5 minutes, then stir in the asparagus, new potatoes and peas. Crack in the eggs and whisk well, then pour into the prepared tin and put into the oven for 45-50 minutes or until cooked through.

  Step 4

  Put the onions into a bowl with a pinch of salt and the vinegar and use your hands to scrunch them until they soften slightly.

  Step 5

  Cool the sformato for 10 minutes in the tin, then remove the sides, invert onto a plate and cool to room temperature. Stir the parsley into the onions, drain, scatter over the top of the sformato, cut into wedges and serve.

Nutritional data

• kcals 703
• fat 40.9g
• saturates 22.5g
• carbs 46.6g
• sugars 19g
• fibre 8.2g
• protein 33.1g
• salt 1.3g