Provençal Omelette Cake

Roast 4 bell peppers until tender. Once cool, peel, deseed, and finely chop. Finely chop 2 courgettes and 3 spring onions. Peel and crush 1 garlic clove and finely chop 1 red chilli.

Break 10 eggs into two separate bowls (5 eggs in each). Whisk lightly and season. To one bowl, add the chopped courgettes and spring onions. To the other bowl, add the chopped roasted bell peppers, crushed garlic, and chopped red chilli.

Heat 0.5 tbsp olive oil in a 20-23cm non-stick frying pan. Pour one-third of the courgette egg mixture into the pan, swirling to cover the base. Cook until set and lightly browned, then flip onto a plate to cook the other side. Repeat twice more to make three courgette omelettes.

Using the same pan, heat a little more olive oil if needed, and cook three omelettes in the same manner with the red pepper egg mixture. Stack these on a separate plate.

In a bowl, beat 300g cream cheese until soft. Gradually beat in 6 tbsp milk until spreadable. Stir in 4 tbsp fresh chives and 2 tbsp fresh basil, then season.

Line a deep 20-23cm round cake tin with cling film. Place the prettiest red pepper omelette in the tin, prettiest side down. Spread a thin layer of cheese filling. Alternate layers with courgette and red pepper omelettes and cheese filling, finishing with an omelette. Fold the cling film over and chill for at least 4 hours, or up to 24 hours.

Invert the chilled omelette cake onto a serving plate and peel off the cling film. Pile 1 bunch baby arugula on top, scatter with 50g grated Parmesan cheese, drizzle with 0.5 tbsp olive oil, and a little freshly ground black pepper. Cut into wedges and serve.