Sformato with roast grapes, radicchio and olives

Method

1. Heat the oven to 200°C/180°C fan/gas 6. Melt the butter in a saucepan, then stir in the flour to form a paste. Cook for 1-2 minutes until it smells toasty, then remove from the heat and whisk in the milk a little at a time until smooth. Return the pan to the heat, bring the sauce to the boil, stirring, then simmer for 2-3 minutes until thickened. Season well, then transfer to a large bowl and set aside to cool completely.
2. Meanwhile, cook the potato in a pan of boiling water for 5 minutes or until tender. Drain well, then transfer to a roasting dish with the cauliflower pieces. Roast for 10 minutes until just golden.
3. Prick holes in the bags of spinach and rocket, then microwave for 5-6 minutes until wilted. Empty the greens into a colander and set aside to drain. When cool enough to handle, squeeze out as much moisture as you can, then roughly chop.
4. Once the sauce has cooled, stir in the ricotta, eggs, a generous grating of nutmeg and 75g of the grated hard cheese. Gently stir

   in the roast potatoes, cauliflower and the chopped greens. Season well, then spoon the mixture into the prepared tins. Level the tops with a spatula, then sprinkle over the remaining 25g hard cheese. Put the tins on 1-2 baking trays and bake in the oven for 20-25 minutes until golden and set.

5. For the topping, toss the grapes with the radicchio, olives, rosemary, pine nuts, honey, oil and balsamic in a baking dish. Cook in the oven for the last 10 minutes of the cooking time until the grapes begin to burst and the radicchio is just charred. Remove from the oven and keep warm.

6. Let the sformatos cool in their tins for 10 minutes, then remove and put onto warm plates. Serve with the warm topping and extra rocket leaves.