Broccoli and Stilton Flan

Methods/steps

Pre-heat oven to 190^oC, 375 ^oF, Gas 5.

For the pastry:

1. Sift the flour and salt into a large bowl.
2. Cut the butter and lard into small dice, and rub into the flour, using your fingertips.
3. When the mixture looks like breadcrumbs, make a well in the middle and add the water.
4. Using your fingers or a knife, mix till the dough forms a ball.
5. If it seems too dry add a little more water, but try to handle lightly - do not knead!
6. If there is time, cover the dough and leave it to rest in the fridge for half and hour.
7. Turn dough onto a floured surface and form into an even round shape.
8. Flour your rolling pin and roll the pastry out into a circle, roughly 10” diameter.
9. Remember to keep flouring the surface and rolling pin to prevent the dough from sticking.
10. Lift it carefully onto your flan tin or dish, easing it down into the corners.
11. Trim off any surplus pastry, neaten the edges and put it in the fridge to rest whilst you prepare the filling.
12. Place on a baking tray.

For the filling:

1. Cut the broccoli into small florets and wash thoroughly.
2. Steam or boil until just tender (5 – 10 minutes).
3. Drain and cool slightly, then arrange them on the pastry case.
4. Grate or crumble the stilton and sprinkle over the broccoli.
5. Whisk the eggs, milk and seasoning together and pour into the flan case.
6. Bake in the preheated oven for about half an hour, or until the filling is set.