Cheese, ham and olive loaf

There's something satisfying about choosing a new recipe and finding out that it turns out just perfect. I've always been a fan of Good Food so it's not surprising that I found this extremely tasty savoury loaf recipe in one of my favourite magazines.

Cheese, Ham and Olive Loaf
150ml/1/4pt dry white wine
4 eggs
150ml/1/4pt olive oil
250g/9oz self-raising flour
140g/5oz Gruyere, grated
200g/8oz thick sliced ham, cubed
140g/5oz pitted green olives
140g/5oz pitted black olives

1. Heat oven to 190C/fan 170C/gas 5. Butter a 900g/2lb loaf tin and line with baking parchment. If you're pan is non-stick you won't need the baking parchment.
2. Beat or use a whisk to mix the white wine and eggs lightly until mixed and slightly frothy. Add the oil and sift in the flour, mixing or whisking until smooth. Stir in the remaining ingredients to combine, then season with salt and pepper.
3. Pour the mix into the prepared loaf tin, smoothing the surface with the back of the spoon. Bake in the oven for 55-60 minutes until golden brown and firm to the touch. Cool on a wire rack before cutting into slices, and serving with onion chutney or a bowl of soup.

You can keep, store or freeze this wonderful loaf - if you aren't tempted to eat it all up!