Pre-heat the oven to 180° C. Grease and line 3 x 2lb loaf tins with nonstick baking paper. Prepare the rosemary cake batter by combining the flour, butter, Parmesan, eggs and chopped rosemary in a large mixing bowl. Mix using an electric hand-held whisk until smooth, then add seasoning. Mix briefly again then spoon into the prepared loaf tin. Garnish the surface with the sprigs of rosemary leaves. Prepare the tomato loaf by combining the flour, seasoning, rosemary leaves and Gruyère in a large mixing bowl. Combine the milk, olive oil and eggs in a large jug and whisk well. Pour into the flour mixture and mix well to form a smooth batter. Spoon into one of the prepared loaf tins and garnish the top with the wedges of tomato with the skin side facing out. Prepare the courgette cake by combining the flour and Parmesan with some seasoning in a large mixing bowl. Whisk in the olive oil and eggs and beat until smooth. Fold in the courgette then spoon into the final prepared loaf tin. Bake all three for 35-45 minutes until golden and risen; if a cake tester comes out clean from their centres, they are ready. Remove and allow to cool on a wire rack for 5-10 minutes before turning out from their tins and serving.