Michel Roux served up a tasty cheese and ham pie with puff pastry, blue cheese, pecorino cheese and chilli sauce on Roux Down the River.

The ingredients for the Béchamel are: 25g butter, 25g flour, 150ml milk, 50ml double cream and 1 nutmeg.

For the Pie: 375g puff pastry, 50g stilton, grated, 150g pecorino, grated, 700g good quality cooked ham, sliced thinly and 1 egg, beaten.

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