The original recipe was called sweet potato and courgette bread, but it’s texture is like quiche without the crust or a baked frittata! Nevertheless, it’s very tasty and goes particularly well with a glass of wine. A perfect nibble for parties and picnics! It’s gluten-free – and can be dairy-free too if you leave out the cheese or use crumbled tofu. Apropos of cheese, I used mature Cheddar but Parmesan, Emmental or hard goat’s cheese would also work well. I used fine polenta – next time I’ll try rice flour, buckwheat flour or ground almond.