100g strong cheddar cheese, grated
100g chilled butter, diced
250g plain flower
Good pinch sea salt and black pepper
Water and 1 beaten egg
200g frozen peas
2 medium leeks, trimmed, washed thoroughly
to remove any grit and sliced into 1cm rings
A knob of butter, about 100g
200ml full fat creme fraiche
2 large eggs and 1 extra yolk
250g goat's cheese, roughly cubed
Pinch of cayenne, sea salt and black pepper
Combine cheese and butter, flour and seasoning in a processor or by hand. Add iced water slowly until the mixture just holds together. Form into a ball, wrap in clingfilm and refrigerate for 1 hour. Roll out and line a 25cm flan case. Preheat oven to 200°C 400°F Gas mark 6. Bake blind for 15-20 minutes. Remove from oven and brush lightly with beaten egg. Now prepare the filling.
Sweat the leeks in the butter until soft but not brown. Remove from the heat. Add peas and turn to coat in the butter. Beat together the cr?®me fraiche, eggs, cayenne and season well. Stir in the leek and pea mixture, reserving some liquid if it is too wet. Pour into the prepared flan case. Scatter the goat's cheese on top. Bake at 180°C 350°F Gas Mark 4 for 20-25 minutes or until just set.
The less water you use when cooking peas, the less vitamin C is lost. Steaming helps to conserve this vitamin.
When boiling frozen peas, add enough water to cover, bring to the boil and then cover and simmer for 3 minutes. To microwave 227 grams (8oz) of frozen peas add 15ml (1 tablespoon) of water, place in a non metallic container and cover. Cook on full power for 4 minutes (750W) or 4 1/2 minutes (650W)