Stilton and walnut quiche

Rub the flour and butter together in a large bowl until the mixture resembles fine breadcrumbs. Stir in the salt and water, drawing the mixture together to make a smooth dough. Wrap in plastic and refrigerate for 1 hour.

Preheat the oven to 200C/gas 6. Roll the dough out to line a 20cm tart tin. Place a piece of scrunched-up greaseproof paper over the base - it should be large enough to cover the sides too. Tip in enough baking beans to cover the bottom of the flan. Bake the flan for 10 minutes. This is known as 'baking blind'. After 10 minutes, when the pastry is just beginning to set in shape, remove the beans and paper.

Break up the cheeses with a fork, mix with the cream and beaten eggs and season with pepper.

Break up two-thirds of the nuts with a rolling pin, reserving a few for decoration. Add the nuts to the cheese mixture and pour into the partially-cooked flan case. Cook for 35 minutes, arranging the remaining walnuts on the top of the flan during the final stage of cooking once the tart has begun to set.

When the quiche has set and the pastry is golden, remove from the oven and leave to cool slightly. Carefully turn out from the tin and serve hot or cold.