PLOUGHMAN’S CHEESE & PICKLE TART

This is great for picnics. It can also be frozen for up to a month.

To make the pastry, flatten 350g shortcrust pastry slightly and sprinkle with a

teaspoon of paprika. Fold the edges in over the top, then knead to incorporate all the paprika. If it sticks to the worktop, dust with flour. Wrap the pastry in clingfilm and place in the fridge for 15 minutes.

Meanwhile, preheat the oven to 180C/ 160C fan/gas 4 and put a baking tray in to heat up. Dust the work surface with flour and roll out the pastry to the thickness of a pound coin and large enough to cover the base and sides of a 23cm diameter, 3cm-4cm deep, loose-bottomed flan tin. Line the tin with the pastry. Press it into the edges, leaving some overhang. Pierce the base all over with a fork to stop it puffing up while baking. Cover the base and sides with baking paper and fill with baking beans. Take the hot baking tray out of the oven and place the prepared tart tin on it. Bake for 25 minutes, then take out of the oven, remove the paper and baking beans and bake for another 15 minutes.

Meanwhile, put 4 medium eggs intoajug and lightly whisk. Add 150ml milk and stir. Once the tart shell is out of the oven, spread

200g Branston Pickle (small chunks) all over the base and cover evenly with 250g grated mature cheddar. Pour in the egg mixture and place the tray back in the oven, on the middle shelf, for 25-30 minutes until the filling is set and golden. Once cool enough to handle, slice off the pastry overhang using a sharp serrated knife. Leave in the tin for 30 minutes, then transfer to a wire rack to cool completely.

Recipe from Nadiya’s British Food Adventure

(Michael Joseph, £20)*