Zuppa di Valpelline
Following a day mountaineering in the Italian Alps you need scran that sticks to yer ribs. And it's the same lately in Cumbria too. This is not food for the faint-hearted tho, feed it to your kids and they'll hate you and it. Doesn't mean that you will tho... This is a sort of Winter food that leaves you full and quite happy.
Get some really fatty bacon and chop off the fat and add to a pan with a dash of olive oil, stir until the fat starts to render down, chop garlic and add, slice the rest of the bacon and add, add half a savoy cabbage chopped up and braise the lot for a few minutes until everything is browning.
Toast some brown bread.
In a Pyrex dish put a layer of the cabbage mixture, top with a slice of ham and slices of cheese, do another layer finishing with cabbage on top of the toast.
Find a really good beef stock pot, make about a pint of stock, pour it around the mound in the dish, grate lots of Parmesan over the top and bake for about 30 mins at 180. Maybe add more stock if it's drying up.
Call your victims to the table and look at their dismay as their normal pretty conventional fare has been replaced with a black blob containing cabbage.