Sformato with roast grapes, radicchio and olives recipe | delicious. Magazine

Ingredients

• 30g butter
• 30g plain flour
• 450ml whole milk
• 250g potato, peeled and cut into 2cm chunks
• 250g cauliflower, cut into 2cm chunks
• 250g bag baby leaf spinach
• 140g bag wild rocket, plus extra to serve
• 250g ricotta
• 4 medium free-range eggs, beaten
• Whole nutmeg for grating
• 100g vegetarian parmesan-style cheese, grated
• For the topping
• 200g red grapes
• 1 small radicchio, shredded
• 100g fat green olives, pitted and smashed
• 2 fresh rosemary sprigs
• 3 tbsp pine nuts
• Runny honey to drizzle
• Extra-virgin olive oil to drizzle
• Balsamic vinegar to drizzle
• Large handful rocket
• You’ll also need…
• 6 x 10cm springform cake tins (see tip)