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150g/5½oz strong white flour

1 tsp caster sugar

½ tsp vanilla extract

10g/⅓oz fresh yeast

2 large eggs, beaten

120g/4¼oz salted butter, softened

1 tsp salt

1 peach, quartered

1 green courgette, thinly sliced

1 yellow courgette, thinly sliced

1 red chilli, diced

1 lemon, juice and zest

1 tbsp chopped fresh mint

2 tbsp olive oil

3 slices Parma ham

100g/3½oz Westcombe ricotta or feta

1 tbsp toasted pine nuts

Salt and freshly ground black pepper

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1. To make the dough, mix the flour, sugar, vanilla and yeast in a bowl. Work until crumbly and evenly distributed.

2. Now beat in the eggs and soft butter until you have a sticky but elastic dough.

3. Cover the bowl, leave to one side for an hour to swell in size then chill overnight in the fridge.

4. The next day, remove the dough from the fridge and allow to come to room temperature. Twist and break of a large golf ball-sized amount per person, roll into a round and flatten with the heel of your hand.

5. Place the shaped dough on a non-stick baking tray. Cover and leave to rise for another hour or so, somewhere warm.

6. Arrange the fruit over the top and bake at 200C/180C Fan/Gas 6 for 15 minutes, then remove.

7. Toss the courgettes in a bowl with the chilli, lemon juice and zest, mint and oil. Season well with salt and freshly ground black pepper.

8. Arrange the Parma ham over the brioche, pile up the courgettes and break over the cheese. Serve warm.

I'd replace the brioche with a cheat focaccia or a flatbread with lots of added butter and a touch of sugar. Or try an opened croissant square dusted with caster and caramelised a tiny bit in dry nonstick