Ham, Stilton and Brussels Sprout Tart

• 175g plain flour
• Salt and Pepper
• 75g butter
• 350g brussel sprouts
• 3 eggs
• 150ml double cream
• 150ml milk
• 100g chopped ham
• 50g Stilton cheese

Preheat the oven to 190°C / gas mark 5.

To make the shortcrust pastry, sift the flour into a large mixing bowl with the salt. Using your finger tips, rub in the butter until it resembles soft breadcrumbs. Add enough cold water to make the mixture come together to form a firm dough. Cover with cling film and rest in the fridge for half an hour.

Lightly flour your work surface and roll out the pastry to line 9 inch well-buttered flan dish. Pop back in the fridge while you prepare the filling.

Break the eggs into a jug and lightly whisk with the cream and milk, and season with a little pepper.

If you’re not using left-over sprouts, steam or boil them until just tender. Rinse under cold water to stop them cooking any further and to retain their bright green colour. Drain well and then slice each sprout in half.

Arrange the sprouts across the pastry base and season with a little salt – not too much as the cheese can be quite salty.

Sprinkle over the chopped ham and then crumble over the Stilton.

Finally pour over the egg and cream mixture.

Carefully place the tart in the oven for about 20 minutes until the pastry is crisp and golden and the filling is set and slightly browned. Serve with a simple salad and enjoy!