Italian Brunch

Lemon Cake

• 150 g caster sugar
• 1 lemon, zest only, white pith removed
• 2 medium eggs
• 230 g milk
• 50 g unsalted butter, cut in pieces, plus extra for greasing
• 1 vanilla pod, seeds only
• 250 g plain flour
• 15 g baking powder
• 1 pinch fine sea salt

Frittata and Ratatouille Spread

• 20 g stale bread roll, cut in pieces
• 60 g Parmesan cheese, cut in pieces (2 cm)
• 25 g fresh parsley leaves
• 6 medium eggs
• 1 tsp fine sea salt
• 300 g courgettes, cut in pieces (3 cm)
• 100 g spring onions, cut in pieces (2 cm)
• 6 - 7 cherry tomatoes, halved
• 500 g water
• 200 g yellow peppers, cut in pieces (3 cm)
• 100 g onion, sliced (3 mm thick)
• 3 garlic clove
• 100 g aubergine, cut in pieces (3 cm)

Strawberry Sauce and Crespelle

• 45 g caster sugar
• 300 g strawberries
• 20 g balsamic vinegar
• 10 g lemon juice
• 30 g unsalted butter, plus extra for greasing
• 400 g milk
• 200 g plain flour
• 3 medium eggs
• 200 g tinned chopped tomatoes
• 50 g tomato purée
• 50 g olive oil
• 1 tsp fine sea salt
• ½ tsp ground black pepper

Assembly

• ham, cooked, thinly sliced , for garnishing
• Parmesan cheese, grated, for garnishing
• rocket salad, for garnishing
• bread, for serving