This works as well as a speedy supper as it does as a brunch dish. I like to eat this with a tomato and avocado salad on the side, but anything fresh and green will tick the boxes, too. Serves four.

This is more savoury bread pudding, but the bread and cheese come together so seamlessly that it feels a lot like a lasagne in the mouth. It’s inspired by an old Sardinian dish designed to use up stale bread, but you can also use well-toasted fresh bread. I love the intense, smoky flavour of scotch bonnet, but use another type of chilli if need be, or leave it out altogether if you don’t like heat. This is a rich dish, so needs only a green salad alongside.