Cheese, potato and basil sformato recipe
 Sformato is a traditional Italian dish similar to a flan – it takes a while to assemble but is relatively easy to make. 30g/1oz unsalted butter 30g/1oz plain flour 450ml/16fl oz whole milk 3 medium free-range eggs, beaten250g/9oz ricotta 250g/9oz wild rocket 250g/9oz spinach, stalks removed grating of fresh whole nutmeg 150g/5½oz Parmesan, grated1 ball hard-style mozzarella, chopped500g/1lb 2oz potato, peeled, cooked and chopped into chunks25g/1oz fresh basil, shredded3 banana shallots, sliced3 garlic cloves, slicedsalt and freshly ground black pepper 30g/1oz unsalted butter 30g/1oz plain flour 450ml/16fl oz whole milk 3 medium free-range eggs, beaten 250g/9oz ricotta 250g/9oz wild rocket 250g/9oz spinach, stalks removed grating of fresh whole nutmeg 150g/5½oz Parmesan, grated 1 ball hard-style mozzarella, chopped 500g/1lb 2oz potato, peeled, cooked and chopped into chunks 25g/1oz fresh basil, shredded 3 banana shallots, sliced 3 garlic cloves, sliced salt and freshly ground black pepper 3 tomatoes, sliced 1 handful rocket leaves 1 banana shallot, thinly sliced into rings50g/1¾oz Parmesan, grated 3 tomatoes, sliced 1 handful rocket leaves 1 banana shallot, thinly sliced into rings 50g/1¾oz Parmesan, grated Method To make the sformato, preheat the oven to 220C/200C Fan/Gas 7 and line a 16cm/6in springform cake tin.Melt the butter in a saucepan until light brown then stir in the flour. Slowly whisk in the milk to make a roux. Once smooth, set aside to cool.Once cool, add the eggs and ricotta to the roux and mix.Heat a large frying pan and add a little oil. Fry the rocket and spinach in a pan to wilt. Grate over some nutmeg and season well with salt and freshly ground black pepper. Drain and cool. Chop up.Mix this into the roux along with the cheeses and the cooked potatoes. Add the basil. Tip the mixture into the lined springform 16cm/6in cake tin, smooth the top and grate over more Parmesan. Bake for 30 minutes or so, then allow to cool in the tin.Once cooked and cooled, turn out onto a serving dish. Serve with the sliced tomatoes, rocket and sliced shallots on top with more of the grated Parmesan. To make the sformato, preheat the oven to 220C/200C Fan/Gas 7 and line a 16cm/6in springform cake tin. To make the sformato, preheat the oven to 220C/200C Fan/Gas 7 and line a 16cm/6in springform cake tin. Melt the butter in a saucepan until light brown then stir in the flour. Slowly whisk in the milk to make a roux. Once smooth, set aside to cool. Melt the butter in a saucepan until light brown then stir in the flour. Slowly whisk in the milk to make a roux. Once smooth, set aside to cool. Once cool, add the eggs and ricotta to the roux and mix. Once cool, add the eggs and ricotta to the roux and mix. Heat a large frying pan and add a little oil. Fry the rocket and spinach in a pan to wilt. Grate over some nutmeg and season well with salt and freshly ground black pepper. Drain and cool. Chop up. Heat a large frying pan and add a little oil. Fry the rocket and spinach in a pan to wilt. Grate over some nutmeg and season well with salt and freshly ground black pepper. Drain and cool. Chop up. Mix this into the roux along with the cheeses and the cooked potatoes. Add the basil. Mix this into the roux along with the cheeses and the cooked potatoes. Add the basil. Tip the mixture into the lined springform 16cm/6in cake tin, smooth the top and grate over more Parmesan. Bake for 30 minutes or so, then allow to cool in the tin. Tip the mixture into the lined springform 16cm/6in cake tin, smooth the top and grate over more Parmesan. Bake for 30 minutes or so, then allow to cool in the tin. Once cooked and cooled, turn out onto a serving dish. Serve with the sliced tomatoes, rocket and sliced shallots on top with more of the grated Parmesan. Once cooked and cooled, turn out onto a serving dish. Serve with the sliced tomatoes, rocket and sliced shallots on top with more of the grated Parmesan.