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• 6 oz plain flour
• 1/4 level tsp salt
• 3 oz butter
• 2 oz Cheddar cheese, finely grated
• 2 tbsp water

• 8-oz packet frozen kipper fillets
• 2 eggs, beaten
• 1/4 pt double cream
• Grated zest of 1/2 lemon
• 1 level tbsp chopped parsley
• 1 level tbsp prepared English mustard
• Salt and freshly ground black pepper

• Lemon slices
• Sprig of parsley

1. Make pastry in the usual way, but stir in cheese before adding water.
2. Roll out and line an 8 in diameter flan ring.
3. Bake blind at 400 F (gas mark 6) for 15 minutes.
4. Remove baking beans and foil or paper and cook for a further 5-10 minutes.
5. Cook kippers as directed on pack. Skin and flake fish, then scatter over base of flan.
6. Whisk eggs and cream lightly together and stir in lemon zest, parsley, mustard and seasoning.
7. Pour into flan and bake at 350 F (gas mark 4) for 25 minutes or until set.
8. Serve garnished with lemon slices and parsley.