THE BEST THINGS IN LIFE ARE cheese

PERFECT CROQUE MONSIEUR

Serves 2

This may be the most ballsed-up dish in café culture. In theory, it’s good. It doesn’t seem like something you can truly make a mess of, but often in restaurants the execution is robustly disappointing. You may just have to take matters into your own hands. Thankfully, our version won’t leave you with the sour taste of a second-rate sanga.

25 grams unsalted butter

25 grams plain flour

175ml full-cream milk sea salt flakes and freshly ground black pepper generous grating of nutmeg

220 grams Gruyère or Comté, finely grated

4 slices of sourdough

1 tablespoon Dijon mustard

180 grams sliced honeyroasted ham

Preheat the oven to 220°C fan-forced.

Melt the butter in a small saucepan and add the flour. Gently stir for 2–3 minutes, until it smells biscuity and resembles wet sand. Gradually add the milk, one ladleful at a time and whisking constantly to avoid lumps, then bring to a simmer and cook for 2 minutes or until thickened. Remove the pan from the heat and season the béchamel with salt, pepper and the nutmeg. Stir in 50 grams of the grated Gruyère or Comté until melted and set aside.

Preheat grill to high. Place the sourdough on a large baking tray and lightly toast one side under the grill.

Spread the untoasted side of two slices with the mustard, then add the ham and three-quarters of the remaining

Gruyère or Comté. Top with the remaining sourdough, toasted-side up.

Spread the top of each sandwich with a large spoonful of the béchamel and sprinkle over the remaining Gruyère or Comté. Bake in the oven for 10–12 minutes, then finish under the grill for 2–3 minutes, until the cheese is golden brown.