Step 1

Preheat the oven to 200ºC, gas mark 6. Toss the cherry tomatoes, leek and olive oil in a bowl. Season generously with sea salt flakes and spread in a single layer on a lined baking tray. Roast for 20 minutes, until the tomatoes are starting to char and collapse.

Step 2

In a food processor, blend the butter, vegan ’nduja, garlic, 100ml milk and 50g feta. Season with pepper. Spread over each slice of bread, then cut each into halves or quarters, depending on size. Leave any remaining mixture in the food processor.

Step 3

Butter a deep, 20cm square cake tin or similar ovenproof dish and arrange a layer of the buttered bread in the bottom. Top with ½ the roasted tomatoes and leeks and sprinkle with ½ the Cheddar and 50g feta, crumbled in large chunks. Top with another layer of buttered bread, roasted vegetables, and finish with the remaining feta and Cheddar.

Step 4

Pour the cream and remaining milk into the food processor (containing the leftover butter mixture). Break in the eggs and season well. Pulse a few times, to combine. Pour this mixture over the bread, pushing down a little to ensure it soaks up the liquid. Set aside for at least 10 minutes, or overnight in the fridge.

Step 5

5 Preheat the oven to 180°C, gas mark 4, then bake for 35-40 minutes, or until puffed up, golden and piping hot. It may take longer to cook if it was well chilled. Leave to cool for 5 minutes before serving in squares, with a big green salad. Leftovers can be covered with foil and reheated in a hot oven.