Poached salmon, broad bean & tarragon quiche

SERVES 4-6 PREP & COOK TIME 1 HOUR 15 MINUTES (+ REFRIGERATION TIME)

200g plain flour pinch of salt

40g cold butter, diced

25g lard

60ml cold milk baby new potatoes, green salad, for serving FILLING

75ml milk

75ml double cream

2 medium eggs

1 tablespoon coarsely chopped tarragon ½ cup (60g) grated vintage cheddar cheese 100g poached fresh salmon, coarsely flaked 100g frozen broad beans, thawed, peeled

1 Sift the flour and salt into a bowl. Using fingertips rub the butter and lard into the flour until the mixture resembles coarse breadcrumbs. Add the milk, a little at a time, to bring the ingredients together to form a dough. Press into a flat disc, wrap in plastic and refrigerate for 45 minutes.

2 Lightly grease a 20cm loose-based flan tin or place greased 20cm tart ring onto a baking paper-lined oven tray.

3 Roll out the pastry on a lightlyfloured surface to a 24cm circle and the pastry is approximately 5mm thick. Ease the pastry into the tin, pressing into the base and side, taking care not to have any holes or the mixture could leak. Refrigerate for 30 minutes.

4 Preheat the oven to 190°C (170°C fan-forced). Trim the excess pastry from the side of the tin. Line the pastry case with foil or baking paper. Add baking weights and bake on the lower shelf for 15 minutes before removing the foil and baking weights. Bake for a further 15 minutes or until the base is cooked and lightly golden.

5 Reduce the oven temperature to 160°C (140°C fan-forced).

6 FILLING: Beat together the milk, cream, eggs and tarragon. Season with salt flakes and freshly ground pepper.

7 Scatter half of the cheese over the pastry base, top with the salmon and broad beans. Pour over the egg mixture and sprinkle over the remaining cheese. Bake for 40 minutes or until set and lightly golden.

8 Serve hot or cold with steamed new potatoes and a green salad. Suitable to freeze.