Max Halley served up at a tasty Ham and Pineapple Parmo on Sunday Brunch.

The ingredients are: 4 Pork loin steak, trimmed of its fat and bashed out to within an inch of its life (as thin as you can get it before it falls apart), Flour for rolling the pork in, 2 eggs, beaten and 50g panko breadcrumbs.

A few dollops of chilled bechamel sauce (made by a classic version): 500ml whole milk, 1 onion, halved, 1 bay leaf, 2 cloves, 50g butter, 50g plain flour and 150g of a mixture of grated parmesan, mozzarella and cheddar.

A few tbsp of tomato sauce: 1 tin chopped tomatoes, 1 clove garlic, A small bunch basil, 1 tbsp red wine vinegar, Salt and pepper to taste, Pineapple chunks – small, diced and Chopped cooked ham.