Ingreadient :

• 1 oblong sourdough loaf
• 12 slices of good-quality ham
• 36 slices pancetta, fried until crisp
• 1 small bunch parsley

For the sauce

• 50g butter
• 35g plain flour
• 400ml full fat milk
• 400ml double cream
• 600g cheddar, grated
• Black pepper

Direction :

1. Heat the oven to 200C.
2. Heat a pan to medium heat, then add the butter. When it’s foaming, whisk in the flour and cook for a minute or two. Whisk in the milk, cream and ⅔ of the grated cheese, and when it’s bubbling, take off from the heat and season with pepper.
3. Cut the bread from the top to the bottom, about 90 percent through, and 1 cm slices apart. Then sit on a large rectangular piece of foil with a base of greaseproof.
4. Spoon the sauce into each slice and fill with ham and pancetta. Then spoon any remaining sauce over the top and sprinkle on the remaining cheese, and dot with parsley.
5. Place onto a tray lined with baking paper, then place into the oven. Cook for 25 to 30 minutes.