Instructions: Melt the butter in a pan and soften the shallots and garlic - do not colour.

Beat the eggs and cream together and add to the pan off the heat. Stir in the mustard and grated cheese. Mix well.

Cook over a low heat, stirring all the time, until the mixture amalgamates and thickens. Treat it as you would lightly scrambled egg. Leave to cool whilst preparing the anchovy and salad garnish and heating the grill.

Pile the cheese savoury on to the eight halves of rolls and toast under the hot grill until golden and puffed up. Top with the anchovies and olives and pop back under the grill to heat them through. Serve with a little dressed salad.

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