Green Spear and Pork Tartlets

Mix the flour with a pinch of salt and form a heap on the work surface. Make a well in the centre. Break the egg into the well and dot the butter around the edge of the flour. Chop the mixture together with a large sharp knife and quickly knead to form a smooth dough. Wrap in cling film and leave in the fridge for 1 hour to relax.

Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6. Butter the tart tins and dust with flour.

For the filling, whisk the eggs, cream, crème fraîche and cheese together and season well with salt, ground black pepper and nutmeg.

Roll out the pastry, cut to the appropriate size and line the tins with it. Divide the asparagus and cubes of ham between the tins and pour over the egg and cream mixture. Bake in the oven for around 35 minutes until golden brown, or 25 minutes if using smaller tins.