Serves: 8 - 10

500 g pack ready-rolled shortcrust pastry

2 large potatoes

125 g pack fine asparagus

250 g bag spinach

1/2 tsp smoked paprika

salt and freshly groung black pepper

50 g manchego cheese, grated

3 eggs, lightly beaten

200 ml double cream

1. Preheat the oven to 180°C, 350°F, Gas Mark 4.

2. Roll out the pastry and use it to line a deep fluted flan tin. Prick the base and refrigerate for 30 minutes.

3. Place a piece of baking parchment over the pastry, cover evenly with uncooked rice and bake blind for 15 minutes.

4. Remove the parchment and rice and continuew baking for a further 15 - 20 minutes until golden.

5. Cook the potatoes whole in boiling water for 20 minutes, then refresh under cold water, peel and slice.

6. Meanwhile, peel the asparagus stems, and cook in boiling water for 2 minutes.

7. Remove and refresh under cold, running water.

8. Place a layer of potato, a pinch of paprika, seasoning and a sprinkling of manchego in the pastry case.

9. Add a layer of spinach, a pinch of paprika, seasoning and a sprinkling of manchego.

10. Arrange a second layer of potato, a pich of paprika, seasoning and a sprinkling of manchego.

11. Whisk the eggs and cream together, and pour over the filling.

12. Arrange a line of cooked asparagus over the top and pour a little more egg mixture over.

13. Bake for 45 minutes until golden.