250 g plain flour

125 g cold butter

2 tbs cold water

5 eggs

100 ml double cream

100 g local cheddar, grated (e.g.Winterdale Shaw)

200 g asparagus, cut in half, leave spears whole and finely chop the lower half

1 bunch spring onion, finely chopped

Put the flour in a bowl, add the butter to the flour and rub in with your fingertips until it resembles breadcrumbs. Add water and mix until the pastry forms a ball. Wrap in cling film and chill for 10 minutes.

Butter a 20cm loose-bottom tart tin, lightly dust the work surface with flour, roll out the pastry and line the tin. Line the pastry case with baking paper, fill with baking beans and cook for 15 mins. Remove the beans and paper, then return the pastry case to the oven for 10 mins.

Crack the eggs into a jug, whisk, then add the cream, cheese, finely chopped asparagus and spring onions whisk again. Add the cheese mix to the pastry case, then carefully place the asparagus spears on top.

Bake in the lower half of the oven for 25 - 30 mins or until the egg mix is set.

[email protected], Instagram: cookforlifekent