This is a wonderful winter savoury flan that can be eaten hot or cold. The wholemeal, nutty texture of the pastry makes for a really wholesome and tasty meal. Enjoy.

YOU WILL NEED

Wholemeal shortcrust pastry

6ozs wholemeal flour, 3ozs butter, 3ozs white fat (trex, cookeen of white flora) cold water. Make as you would short crust. Wrap in cling film and leave to rest in fridge for 30 minutes.

For the filling
2 large leeks
Knob of butter
Cayenne, large pinch
Ground Nutmeg, large pinch
3 eggs
Milk 3fl.oz (75ml)
Soured cream or crème fràiche 3fl.oz (75ml)
Salt, large pinch
Cheddar cheese, grated 6oz (175g)

Preheat the oven to 200c, fan assisted 180c, 400f or gas mark 6.

1. Roll out the pastry on a lightly floured work surface and line a 9inch (23cm) metal flan tin.
2. Slice the leeks and clean them thoroughly.
3. Melt the butter and sauté the leeks until just tender. Be careful not to brown them.take off the heat.
4. Season the leeks generously with cayenne and nutmeg. Grate in the cheese, leaving a little aside for the top.
5. In a bowl, whisk the eggs, milk, soured cream and salt together.
6. Add the cheese and leek mixture to the egg mixture and stir well.
7. Pour into the flan case.
8. Top with the remaining grated cheese and bake in the oven for about half an hour until well risen and golden.

Serve warm or cold.