ASPARAGUS AND SALMON TART

Serves two to three as a main or four as a starter

INGREDIENTS

200g plain flour 50g cold butter, diced 50g cold lard, diced Pinch of salt

1 egg yolk

For the filling

1 bay leaf

200g asparagus spears, woody

ends removed 150g salmon fillet, skin off

2 medium eggs 200ml double cream 50g strong cheddar, grated 1 small leek, finely sliced

2-3 tbsp chopped dill

METHOD

hSift the flour into a large bowl and add the chilled butter, lard and a pinch of salt. Rub the fats into the flour until the mixture has a

breadcrumb-like consistency, then add the egg yolk and work together to bind the pastry. Add three tablespoons of ice-cold water to bring the pastry

into a ball. h Wrap in clingfilm and place in the fridge for 30 minutes before rolling the pastry out to line a 20cm loose-bottomed tart case. Press it in the base and sides, then place back in the fridge while you prepare the filling. h Bring a saucepan of cold water with the bay leaf and a pinch of salt to the boil.

Add the asparagus and cook until tender; remove and allow to cool. In the same water, with the heat

off, lightly poach the salmon in the residual heat for four minutes and allow

to cool in the stock.

h Remove the salmon from the stock when cold and flake into large chunks.

Set to one side.

h Preheat the oven to 200C/180C fan/Gas 6.

h Remove the tart case from the fridge. Line with parchment paper and baking beans, and bake blind for 20 minutes until golden brown. Remove the beans and parchment and bake for a further five minutes. Allow to cool.

h Turn the oven down to

190C/170C fan/Gas 5.

h Beat the eggs with the cream, cheddar, sliced leek and dill. Season. Pour half of the egg mix into the tart case then top with half of the salmon and half the asparagus (trimming it to fit if necessary). Repeat with the rest of the egg mix, salmon and asparagus.

h Carefully place in the oven and bake until just set, 25-30 minutes. Remove from the oven and allow to cool slightly before removing from the tart ring.

h Delicious with a rocket

and watercress salad.