Watercress, walnut and blue cheese tart

Preheat the oven to 200 ̊C, gas mark 6. Roll out the puff pastry to a large rectangle (about 32cm x 24cm) and transfer to a baking tray lined with baking parchment. Score a rectangle inside the pastry, without cutting right through, to create a 2.5cm border. Brush the border with the milk. Bake for 10-15 minutes. Once golden and puffed up, remove the pastry from the oven and use a fork to push down the middle.

Meanwhile, put the butter and olive oil in a large frying pan over a medium heat. Add the shallots and sauté for 10 minutes, then stir in the watercress and cook for a few minutes, until wilted. In a large bowl, whisk together the eggs and crème fraîche; season. Add the watercress mixture, crumble in the stilton and mix together with the nutmeg. 3 Spoon the mixture onto the pastry, keeping it within the raised border as much as you can. Roughly chop the walnuts and scatter over. Bake for 20-25 minutes until the filling is set. Leave to cool for 10 minutes, then serve warm with a crisp salad, if liked.