STORAGE INSTRUCTIONS: Once baked, the slice will keep well for 4 days, stored in the fridge. You can enjoy it cold, but if you’d like to reheat it, you can do it in the microwave at 30-second intervals or in the oven. Cover the slice with aluminium foil, then pop it into the oven for about 10 minutes at 320°F/160°C until heated through.

INGREDIENT NOTES: There are lots of different variations or additions you can make to this recipe. Swap the cheddar for blue cheese, feta, boursin, goat’s cheese or gruyere, skip the tomatoes if they’re not in season, add in some caramelised onions or marinated olives, and swap the bacon for ham (great for using up Christmas leftovers), sausage meat, ‘nduja or chorizo or use veggies like zucchini, spinach, peas or asparagus for a vegetarian version.

SERVING SUGGESTIONS: A classic New Zealand bacon and egg pie would be served with tomato sauce (ketchup), and while that’s GREAT, you could serve this slice with sweet chilli jam, a drizzle of chilli oil or even a relish or chutney (like this fig and tamarind chutney). This is fabulous party or picnic food and works well with a spread of salads – try it with a green goddess salad, peach and halloumi salad, grilled broccoli crunch salad, crunchy Asian slaw, tomato and burrata salad, parmesan roasted cauliflower salad or coronation potato salad.