For the Base

Pre Heat Oven to 190degC

1. Sift the flour and salt into a food processor. Add butter and lard and work together until the mixture looks like fine breadcrumbs. Stir in the water until the mixture comes together into a ball. Turn out on to a floured work surface & knead briefly until smooth. If you have the time put in the fridge for 30minutes and then roll out.

2. Transfer the pastry to the flan tin laying it down carefully and evenly. Using your hands gently press the pastry into the tin to line the base and sides. When you have pressed it all round with your fingers try to ease the pastry that is sticking up above the edges back down, so what you are in fact doing is reinforcing the edge, because if the pastry has stretched too much it will shrink during cooking. When you have lined the tin trim off any excess around the edges with a knife , but press the edges again so you have 5mm (1/4 inch) above the edges of the tin.

3. Forget about the baking beans - too much like hard work. All you need to do is prick the base all over with a fork, as this will release trapped air, which causes the centre to rise up. Brush the base and sides with a beaten egg (use some of the egg from the filling), which provides a waterproof lining.

4. Put the pastry case in the oven and bake for 20-20 minutes or until golden brown.

For the Tart

1. Cook the Salmon – on a plate covered with cling film in a microwave to 3-4 minutes until the fish will flake when pushed with an index finger. Cool slightly and then flake and remove skin and bones.

2. Place the fish in a large bowl and add the other filling ingredients BUT reserve half the cheese and mix well.

3. Spoon the filling ingredients into the pastry case and sprinkle on the remaining cheese.

4. Bake for 30 minutes until the centre is firm and golden.

Serve hot or cold with leaf salad or warm new potatoes.