• 60 g butter
• 3 rashers bacon
• 450 g mushrooms
• 4 spring onions
• 1 green and 1 red capsicum
• 6 thick slices bread
• 125 g grated cheese
• 6 eggs
• 2 cups milk
• 1 teaspoon French mustard
• 1 tbsp mayonnaise
• 1 tsp Worcestershire sauce
• 2 tbsp parsley

Melt the butter in a large frying pan and add the chopped bacon, then stir in the chopped mushrooms and vegetables and cook until soft.

Remove the crusts from the bread and cut into rectangles and line the base of a lightly greased oven-proof dish. Spoon the vegetable mixture over the top and top with another layer of bread. Sprinkle with cheese.

Place the eggs, milk, mayonnaise, mustard and Worchester sauce in a bowl and whisk together and then pour this over the whole dish. Sprinkle with parsley and bake for about 50-60 mins at 180C or until firm.

• 125 g flour
• ½ tsp baking powder
• ¼ tsp salt
• ¼ tsp cayenne pepper
• ¼ tsp dry mustard
• 90 g parmesan cheese
• 90 g butter
• 3 egg yolks
• 2 tsp cold water
• 1 egg white lightly beaten
• Paprika

In a food processor mix the flour, baking powder, salt, cayenne pepper and mustard. Reserve three teaspoons of the parmesan and set aside. Add the butter and remaining parmesan to the mixture and process until it resembles fine breadcrumbs. With the machine running, add the egg yolks and water to form a dough.

Turn the dough out onto a lightly floured board to a rectangle (approx 9” x 12”) Trim the edges and brush the surface with the egg white and sprinkle over the reserved parmesan. Cut into straws or twist two together to make plaits and bake at 200C for 8-10 mins or until lightly browned. Cool and place on a wire rack and when cold dust with paprika.