• 1 round sour dough or cob loaf
• 2 tbsp olive oil
• 1 clove garlic
• 2 tsp Dijon mustard

Slice off the top third of the loaf and pull out most of the crumb, leaving a thin layer over the crust.  Whisk the oil, garlic and mustard and brush around the inside of the bread.  Bake for about 8 mins at 180C.

For the filling:

• 2 tbsp olive oil
• 1 onion
• 1 leek
• 2 cloves of garlic
• 2 tsp finely chopped rosemary
• 1 bag or three big handfuls of baby spinach
• ¾ c cream
• 2-3 eggs
• ½ tsp grated nutmeg
• Finely grated zest of a lemon
• 100 g feta
• Salt and pepper

Heat the oil and sauté the finely sliced leek, onion, garlic and rosemary.  Season and cook until tender, then add in the chopped spinach and mix in until it is wilted.  Cool.

Whisk the eggs, cream, nutmeg and lemon zest in a bowl and season with salt and pepper.  Stir in the vegetables and feta and then spoon the mixture into the bread shell and bake at 160C for 50-60 mins or until the filling is set.

Cool and then cut into wedges.

• 2 c glace fruit chopped
• 2 c diced prunes
• 1 ¼ c raisins or sultanas
• 1 ¼ c diced figs
• Grated rind of two oranges
• 1/3 c orange juice
• ¼ brandy
• ¼ c plum jam
• 2 tsp each of vanilla and almond essence
• 1 ½ t nutmeg
• 1 tsp mixed spice
• 2 ½ c flour
• 1 T baking powder
• 3 eggs
• 1 cup muscovado sugar
• ¾ oil or softened butter
• 100 g chopped dark chocolate

The day before baking, toss together the dried fruits, orange rind, juice, brandy, jam, spice and essences.  Cover and set aside overnight.

The next day preheat the oven to 160C.  Prepare and line a 20 cm square cake tin well with several layers of thick paper to prevent the cake from drying out while cooking.

Sift the flour and baking powder.  Beat the eggs and sugar until thick and gradually add in the oil or softened butter.  Stir in the dry ingredients, fruit and chocolate.  Pack the mixture into the tin and bake for 2-2 ½ hours or until cooked.

Cool in the tin and pour over or drink some more brandy if you wish.