Michel and Emily Roux served up a tasty cheese and ham pithivier on Sunday Brunch.

The ingredient are: 375g puff pastry, 1 egg, beaten, 200g Comté Cheese and 700g good quality cooked ham, sliced thin.

For the béchamel Sauce: 25g butter, 25g flour, 150ml milk, 50ml double cream, 1 tbsp of Dijon Mustard and Salt, pepper.

For the dressing: 1 tablespoon clear honey, 1 Tablespoon whole grain mustard, 1 lemon juice and zest, 3 tablespoons of olive oil and Salt, pepper.

See recipes by Michel in his book titled: Michel Roux at Home: Simple and delicious French meals for every day available from Amazon now.