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.
• Roll out and line a 20 cm (8 in) flan ring placed on a baking tray. Bake blind for 15 minutes in a moderately hot oven, then remove the paper and beans and return to the oven for a further 10 minutes.
• Meanwhile, cook the onion and pepper in the oil for a few minutes until soft.
• Drain the sweetcorn and add to the mixture with the ham.
• Make the white sauce. Melt the butter or margarine over a low heat. Add the flour, cook for 2 minutes, stirring constantly,
• then gradually add the milk and stir until the sauce boils and thickens. Reduce the heat and simmer
• gently for 2 minutes. Add the seasoning. Add the vegetable mixture and simmer gently for 2 minutes. Season well.
• Pour the mixture into the cooked warm flan case, garnish with halved tomato slices and parsley and serve.
• A quick flan case: melt 100 g (4 oz) butter or margarine then stir in 175 g (6 oz) crushed savoury biscuits. Press in the base and sides of the dish. Chill, then fill and serve.