River Cottage

Firstly, make the pastry by rubbing the butter into the two flours, add salt and yolk and bind with a little cool water.� Knead for a few seconds and wrap in cling film and let it rest in the fridge.�

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Drain butter beans and put in pressure cooker and cover with water and cook for 15 minutes under pressure, drain but reserve the cooking liquid.

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Wash all the vegetables and separate the swiss chard stalks and chop stalks along with the onion, garlic and carrots.� Gentle fry this in olive oil for a few minutes, add cumin and fry for a couple of minutes longer.� Add the beans and about a cup of tomato frito and a little of the cooking liquid.� Let cook gentle for five minutes adding more liquid if needed.� Add chopped coriander and turn off heat.

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Cook green part of swiss chard in a little water for five minutes, cool and drain, making sure you squeeze out excess moisture.� Liquidize with cream and a little nutmeg, let cool.

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Slice courgettes thinly and parboil for two minutes, refresh in cold water, drain�and pat dry.

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Grease a 23cm flan dish, roll out pastry and line flan dish.� Prick base with a fork and line with foil, put in baking beans and cook for 10 minutes in a� preheated oven of 180�c, remove foil and baking beans and cook for a further�5 minutes.� Remove from oven.

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Fill pastry lined dish with butter bean mixture, then mix in beaten egg to chard pur�e add hazelnuts then spread out on top of beans.� Top with courgettes overlapping in an ever decreasing circle,�brush with olive oil and cook for 35 minutes� or until golden on top.