Quiche Lorraine

Pre-heat the oven to 200C/180C Fan/Gas 6. Sift the flour and a pinch of salt into a large bowl. Cut the butter and lard into small cubes and add to the flour. Then, using your fingertips and thumb, lift and rub the fat into the flour until it resembles breadcrumbs. Mix the egg yolk with 4 tbsp cold water and add to the mixture. Mix until it forms clumps, adding a little more water if necessary. Gather together, wrap in cling film and chill for 15 minutes.

Lightly dust a work surface and rolling pin with flour. Roll out the pastry using short, sharp, light strokes to make a round about 29cm across. Gently lift the pastry onto the rolling pin, to help move it, and then place it over a 23cm flan tin. Carefully ease it in, using your fingers to make sure it goes right into the edge. Trim the top edges to about 4ml above the tin. Prick the base with a fork and chill for 15 minutes until the pastry is firm.

Lay a piece of foil in the pastry case, shiny side down, and weigh it down with raw rice. Bake for 10 minutes, then remove the foil and rice and bake for another 5 minutes to cook the base. Reduce the oven temperature to 180C/160C Fan/Gas 4. Cook the gammon in a dry frying pan, over a medium heat, for about 4 minutes or until it's just cooked. Drain off any juices that come out. Add the oil and spring onions and cook for another 2 minutes.

Sprinkle about a quarter of the cheese in the base of the flan case, then scatter the gammon and spring onions on top. Lightly beat the eggs and single cream together and season with pepper. Pour into the flan case and sprinkle the rest of the cheese on top. Bake for 25-30 minutes or until the filling is just set.