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Preparation time 20 minutes, Cooking time 35 - 40 minutes, Oven temperature 180°C, 350°F, gas 4, Calories 610 per portion

For the filling

Garnish

For the shortcrust pastry

Sift the flour and salt into a bowl. Cut the margarine into small pieces and rub into the flour until the mixture resembles fine breadcrumbs. Add enough water to mix to a soft dough.

1. Roll out a lightly floured board and use to line a 20 cm (8 in) flan dish or ring.

2. Finely chop the onion and pepper, spread over the pastry base. Arrange the salami slices on top, reserving a few for garnish, and sprinkle over the Cheddar.

3. Lightly beat together the eggs, milk, cream and seasoning and pour over the salami mixture.

4. Bake in a moderate oven for 35 - 40 minutes, until golden. Garnish with the remaining salami slices, rolled into cones, the olives and parsley. Serve hot or cold with a mushroom and tomato salad.

Instead of rubbing the fat into the flour by hand use a pastry blender. Cut the fat into pieces then use the pastry blender with a bouncing action, mixing the flour and fat.

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