Grease a flan tray with a little butter or oil, then line it with a sheet of frozen shortcrust pastry (available at your local supermarket), or make your own. Rest the whole tray in the freezer for about half an hour. Line the pastry with baking paper and weight it down with dried beans, rice, or ceramic blind baking weights, and place it into the oven at 160 degrees Celsius for about 12 minutes, just until the pastry starts to harden. Pull it out and cool.

1 cup cooked turkey meat (I roasted the drumsticks for this)

1 cup frozen peas

2 cherry tomatoes

4 eggs

150ml cream

1 tbsp fresh or dried herbs of your choice

1 tbsp sea salt

½ tbsp cracked black pepper

Sprinkle the turkey meat over the partially cooked pastry base, and arrange the sliced tomatoes over the top. Scatter the peas over the tomatoes, arranging to get the best colour contrast between the red of the tomatoes and the pea-green. (Christmas colours!)

Beat together the eggs and cream with the herbs and salt and pepper until well combined.

Pour the egg mixture into the pastry case evenly, and bake at around 180 degrees (NOT over direct flame, if cooking on a barbecue) for about 20 minutes or until firm.