Serves 4 - 6

200g / 7 oz smoked haddock, fresh or defrosted, skinned and sliced
350g / 12 oz frozen short crust pastry, thawed
flour, for rolling
15g / ½ oz butter
3 spring onions, chopped
100g / 3½ oz  asparagus
3 large eggs
200ml / 7 fl oz single cream
Salt and black pepper
100g / 3 ½ oz Gruyere cheese, grated

Preheat the oven to 200°C, 400°, Gas Mark 6.

Roll out the pastry to line a 23cm flan tin. Prick the base and line with a piece of greaseproof paper, before filling with ceramic baking beans or rice. Place onto a baking tray and cook for 10 minutes. Remove the paper and beans and return to the oven for 3 minutes. Remove from the oven and keep warm.

Turn the oven down to 180°C, 350 F, Gas Mark 4.

Melt the butter and cook the spring onions until soft but not coloured. Spoon into the flan case.

Scatter the haddock throughout the flan. Place the asparagus in boiling water for 2 minutes, dry and scatter over the fish.

Lightly beat the eggs and cream together and season. Add the cheese and pour into the flan. Bake for 30 minutes or until just set in the middle and golden on top.

Delicious served hot or cold.

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