100g/3½oz pancetta, finely chopped
For the sauce, bring the milk, chicken stock cube, grated nutmeg, onion, garlic and parsley to the boil in a pan, then reduce the heat and simmer for 2-3 minutes. Sieve the mixture and reserve the liquid.
In a separate pan, melt the butter over a medium heat, add the flour and mix until well combined. Stir for 1-2 minutes, then remove from the heat.
Gradually add the milk mixture to the flour mixture, beating well after each addition, until well combined. Return the mixture to a high heat, stirring constantly, for 2-3 minutes, or until the sauce has thickened and just begins to boil. Add the grated Gruyère cheese and egg yolk and stir well to combine, then season, to taste, with salt and freshly ground black pepper. Cover, set aside and keep warm.
For the onions, heat the butter in a frying pan over a medium heat until it is foaming, then add the onions and fry for 4-5 minutes until they have softened and are golden-brown.
For the croûtons, heat a chargrill pan over a medium heat. Brush the bread with the oil, then add the bread and fry for 1-2 minutes on each side, or until golden-brown on both sides. Rub the toasted bread all over with the garlic clove, then cut the toast into small cubes.
For the courgettes, heat the oil in a separate frying pan over a medium heat. Add the courgettes and fry for 4-6 minutes, or until golden-brown and tender. Add the chopped tomatoes and season, to taste, with salt and freshly ground black pepper. Stir well and continue to cook for 1-2 minutes, or until the sauce has thickened and the tomatoes have warmed through.
For the pancetta, heat a frying pan over a high heat and, when hot, add the chopped pancetta and fry for 3-4 minutes, or until crisp and golden-brown. Set aside on kitchen paper to remove any excess fat.
For the basil, place a sheet of heatproof cling film onto a microwave-safe plate, lay the basil leaves on top, then cover with a second sheet of cling film. Cook in the microwave on a medium heat for 30 seconds to one minute, then discard the cling film.
To serve, spoon a quarter of the courgette and tomato mixture into the bottom of two serving dishes. Spoon the fried onions on top, then place two basil leaves on top of each. Sprinkle over the fried pancetta, then the grated Gruyère, then another layer of the tomato mixture. Pour over the sauce and sprinkle with the croûtons.
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