Spring vegetable loaf

Preheat the oven at 190°C/gas mark 5. Peel, trim and quarter the shallots lengthways and trim the leeks. Heat 1 tbsp of the oil in a frying pan. Sauté the shallots and leeks for 5 mins, until slightly browned, mixing in the honey half way through. Set aside and allow to cool. Grease the loaf tin and line with baking paper. Sift the flour into a large bowl, mix in the thyme and season, then make a well in the middle of the mixture and add the eggs, milk and remaining oil. Stir in a figure of eight until combined then beat briskly for 2 mins. Reserving some for garnish, mix in the shallots and leeks, asparagus, green beans, two-thirds of the cheese and the zest of the lemon. Pour the mixture into the prepared tin and arrange the reserved vegetables and remaining cheese over it. Drizzle with oil, then bake for 40 mins. Allow to cool in the tin, then remove and serve, sliced, with a green salad.

Serves 6 2 banana shallots 3 baby leeks 125g asparagus spears 150g green beans 115ml rapeseed oil, plus extra for greasing and drizzling 1 tsp honey 200g self-raising flour 5 thyme sprigs salt and black pepper 3 eggs 100g milk 150g cheddar 1 lemon