Pain d’épices and cheese millefeuille

This original snack can be prepared several days in advance. Roquefort, Stilton or any other fairly strong blue cheese can replace the Fourme d’Ambert. You can, of course, choose to fill half of the loaf, which will give you enough for 12 people. You could buy a ready-made pain d’épices, but this homemade version will be far superior. You can find the spice mix in specialist shops.

SERVES 24

For the tin

50g butter, softened

25g plain flour

For the pain d’épices

300g clear honey

35g butter

1 medium egg

60ml milk

310g ‘type 55’ plain white flour

8g pain d’épices ground spice mix

2½ tsp bicarbonate of soda

½ tsp sea salt

To assemble

1kg Fourme d’Ambert, thickest part of crust removed

700g softened butter

To serve (optional)

4 ripe pears or a few handfuls of salad leaves

Preheat the oven to 150°C/Gas 2. Butter a 10 x 25cm, 7.5cm deep, loaf tin then sprinkle with the flour and shake out the excess.

In a small saucepan, warm the honey and butter together to about 30°C. Remove from the heat, add the egg and milk and mix using a balloon whisk, without overworking.

Put the flour, spice, bicarbonate of soda and salt into a large bowl. Add the honey mixture and mix with a wooden spoon until smoothly combined. Tip into the prepared tin and bake for 1 hour.

Leave to cool in the tin for about 20 minutes, then carefully turn out and place on a wire rack. Leave to cool completely. Once cooled, wrap the loaf in cling film and refrigerate until ready to use (it will keep well for several days).

Cut the cheese into small pieces and place in a bowl with the softened butter. Mix together, using a large non-flexible whisk.

Using a serrated knife, slice the loaf horizontally into 2–3mm thick slices, starting from the top and working down towards the base. Spread each slice with a thin layer of the cheese and butter mix, then stack in their original order on a small board to re-form the loaf. Holding the loaf between your hands, press down gently but firmly, to bond the slices together with the filling.

Refrigerate the filled loaf for 1–2 hours, then wrap tightly in cling film and keep in the fridge for at least 24 hours, or up to 3 days.

To serve, slice off a crust end, then use a serrated knife to cut the number of slices needed, each about 5mm thick. Offer one slice per serving, as it is or accompanied by a pear quarter, or a few salad leaves.