Asparagus, Sundried Tomato & Olive Loaf

Cuts into 10

3 1/2fl oz olive oil, plus extra

9oz asparagus spears, cut into 3 pieces

8oz self raising flour

1 tbsp thyme leaves

3 eggs, lightly beaten

3 1/2fl oz milk

handful pitted black olives

4oz sundried tomatoes, roughly chopped

4oz Gruyere, grated

Heat oven to 190, 170 fan, gas mark 5.  Oil and line the base of a loaf tin with baking paper.  Cook asparagus in salted water for 2 mins, drain, then cool quickly under cold running water.  Pat dry.

Mix flour and thyme with seasoning in a large bowl.  Make a well in the centre, then add eggs, milk and oil, stirring all the time to draw the flour into the centre.  Beat for 1 min to make a smooth batter.

Reserve 5 asparagus tips and a few olives.  Add remaining asparagus, tomatoes, olives and two-thirds of the cheese to the batter.  Pour into the tin, then put reserved asparagus and olives on top.  Sprinkle with remaining cheese.  Bake for 35-40 mins until firm to the touch, golden and crusty.  Cool in the tin for 5 mins, then turn out and leave to cool on a wire rack.