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Available for over a year

Ingredients: Pastry: • 250g plain flour • 150g Stork margarine chopped into cubes • A good pinch of sea salt • A pinch of caster sugar • A egg • 1 tbsp cold milk Filling: • 4 eggs • 125ml double cream • 100ml milk • A handful of chives chopped into 1.5cm length • Sea salt and cracked black pepper to season • 75g welsh slate cheddar grated • 75g mature cheddar grated (You can use any cheddar you like as long as they are different to each other but give a bit of a punch in flavour) Method: • Place the flour in a heap onto your work surface and make a well. Add in your butter, pop an egg on top, add your salt and sugar and then start to mix in together with your fingertips. • Once the dough starts coming together add your milk. Bring the pastry together to form a ball, then cover with cling film and chill in the fridge until using. • Preheat your oven to 190c. On a floured surface.Roll out your pastry to 2mm thickness. Line your chosen tin with the pastry and then with baking parchment and “Blind bake” with baking beans/lentils or rice for 15 mins. • After 15 minutes reduce take out your baking beans and then cook for a further 5 minutes. • Whisk your eggs, cream, milk and seasoning together in a jug. Add a layer of cheese, then custard mix, then chives, repeat again to fill your pastry case. Place in the oven for 30-40 mins. *Once cooked all the way through and golden on top, add your picked chive flowers, place on a cooling wrack to cool before slicing. Or as I did, place in the fridge overnight, then eat.