Recipe of the Month
Serves 4 – 6
6 oz plain flour
3 oz butter
1 tsp mixed dried herbs
1 tbsp Parmesan cheese
1 tbsp poppy seeds
2-3 tbsp water
2 tbsp Branston pickle
½ pint (300ml) milk
4 oz (110g) cheddar cheese
Salt and pepper
Small jar of tiny silverskin onions
Oven: Esse 210, Aga roasting oven, 210C, 425F
Prepare ahead: Will keep warm in the simmering oven for an hour
Prepare in advance: Will keep in the fridge for 36 hours, reheat to serve
Freeze: Yes, but it is nicest on the day you bake it. Freeze the pastry case, then fill and bake straight from the freezer
To make the pastry, put the flour, butter, poppy seeds, herbs and Parmesan into a processor and whizz until the texture of breadcrumbs. With the motor running, add the water a spoonful at a time until it comes together as a dough.
Roll out the pastry and line a 9”/23cm flan dish. Chill or freeze until required.
For the filling, drain and rinse the onions and put into the pastry case. Grate the cheddar cheese into the pastry case. Put the eggs, pickle and milk into a bowl with a little salt and pepper and beat together.
Pour into the prepared flan case and put onto the floor of the roasting oven for about 25 minutes until set and golden.
Serve with salad and crusty bread.