Provençal Omelette Cake

Warm a little oil in a 20-23cm non-stick frying pan over medium heat. Pour about one-third of the courgette egg mixture into the pan, swirling to cover the base. Cook until the egg is set and lightly browned on the underside; it should lift easily from the pan. Carefully invert the omelette onto a plate, then slide it back into the pan to cook the second side. Repeat this process two more times with the remaining courgette egg mixture, adding a little oil to the pan before each omelette. Stack these three omelettes on a plate. Then, make three omelettes using the red pepper egg mixture in the same way, stacking them on a separate plate.

For the filling, beat the 300g cream cheese until soft, then gradually beat in the 6 tablespoons milk until it reaches a spreadable consistency. Stir in the 4 tablespoons chives and 2 tablespoons basil, then season with salt and pepper. Line a deep, 20-23cm round cake tin with cling film. Place your best red pepper omelette into the tin, prettiest side down. Spread a thin layer of the cheese filling over it, then top with a courgette omelette. Continue layering, alternating between red pepper and courgette omelettes with thin layers of filling, until all omelettes and filling are used, finishing with an omelette layer. Fold the excess cling film over the top of the omelette cake and chill for up to 24 hours.

When ready to serve, invert the omelette cake onto a serving plate and carefully peel off the cling film. Pile fresh rocket on top and scatter with Parmesan cheese. Finish with a drizzle of olive oil and a little freshly ground black pepper. Cut the cake into wedges and serve.