Make this as a “tray bake” and serve cut in small squares.

Makes about 24 bites
10 large free-range eggs, beaten
100ml milk
1 tsp cornflour
1 tsp sea salt
Freshly ground black pepper
3 tbsp chopped parsley
80-100g Parma (or Serrano) ham
1 x 280g jar artichoke hearts in oil


1. Heat the oven to 180C, Gas 4. Grease a shallow tray or Swiss roll tin, about 20 x 30 cm, and line with baking paper.

2. Whisk the eggs until frothy. Beat a little of the milk with the cornflour to dissolve, then add to the egg mix together with the rest of the milk, the seasoning and parsley.

3. Cut the ham into thin strips. Drain the artichoke hearts, pat off excess oil then chop finely.

4. Pour the egg mixture into the tin and scatter over the ham strips and artichokes. Press them under the egg to submerge. Bake for 15-20 minutes until firm and golden brown on top.

5. Remove and cool in the tin, then demould on to a board and cut into squares or diamonds. Serve at room temperature. Can be made ahead and chilled, then removed 30 minutes before serving.

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