1 Heat the oven to 180°C (160°C in a fan oven), 375°F, gas 5 and brush a baking dish with sunflower oil.
2 Sprinkle the garlic into the prepared baking dish and season with salt.
3 Layer the potatoes into the dish and pour the cream on top. Season with salt and nutmeg and bake for 45 minutes.
4 Tenderise the escalopes and season with salt and ground black pepper. Place a slice of ham and a slice of cheese on one half of each escalope. Fold the other half over and press down firmly. Dust with flour, drag through the beaten egg and cover with breadcrumbs.
5 Cook the cauliflower and the romanesco in boiling salt water for 6 minutes. Add the broccoli and cook for a further 3-4 minutes. Drain and fry gently in hot butter with the basil, Season to taste with salt.
6 Heat the clarified butter in a large pan and fry the cordon bleu on each side for 5-6 minutes until golden.
7 Cut four circles out of the gratin and arrange on plates. Quarter the cordon bleu and add to the plate along with the vegetables. Serve drizzled with basil butter.