This is perfect for picnics, as it can be made well in advance and chilled. It’s also easy to transport.

Makes 1 x 25cm tart, to serve 6-8

For the pastry
125g butter, cubed
250g white flour
1 egg yolk

For the filling
250g spinach leaves
3 smoked mackerel fillets
6 egg yolks
3 whole eggs
250ml double cream
Juice of ½ lemon
A few pinches ground nutmeg
Salt and black pepper
½ bunch spring onions, washed and shredded
50g mature cheddar, grated (try Montgomery’s)
Dressed salad leaves, to serve

First, make the pastry. Place the butter and flour in a food processor, then mix until it resembles fine breadcrumbs. Mix the egg yolk with 50ml cold water, add to the mixer and continue processing until it forms a dough. Wrap in clingfilm and chill for 1 hour. Remove from the fridge 15 minutes before you want to roll it.

Next, butter a 25cm spring-form tart tin and sprinkle with a little flour. Dust the dough with flour and roll out to 3mm thick. Carefully lift the dough onto the tart tin, then press down into the base and trim the edges, leaving extra to allow for shrinkage. Prick the base with a fork, then chill for 30 minutes.

Preheat the oven to 170C/325F/Gas Mark 3. Line the pastry with a sheet of greaseproof paper, then fill with dried peas or beans and bake for 12 minutes. Reduce the heat to 140C/275F/Gas Mark 1 and bake for a further 15-20 minutes until dry. Remove from the oven and set aside.

Meanwhile, prepare the filling. Bring a pan of salted water to the boil, drop in the spinach leaves, stir and remove after 10 seconds. Drain and refresh in ice-cold water. Squeeze out any excess water and chop. Skin the mackerel fillets, cut them in half lengthways and flake the flesh, removing any bones. Beat together the yolks, eggs, cream, lemon juice and nutmeg, then season. Scatter the mackerel, spring onions and spinach over the cooked tart shell. Preheat the oven to 180C/350F/Gas Mark 4. Place the pastry case in the oven, then carefully pour over the cream mixture until it reaches the rim of the case, being careful not to let it overflow. Top with the cheese and cook for 30-40 minutes until set. Remove the tart from the oven, trim off any excess pastry and serve with dressed salad leaves.

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