Asparagus & whipped feta tart

Preheat the oven to 190ºC, gas mark 5. Roll out the puff pastry onto a baking tray, leaving it on the parchment it comes with. Score a 1.5cm border around the pastry, being careful not to cut all the way through. Brush all over with most of the beaten egg and bake for 8 minutes.

Meanwhile, in a pestle and mortar, lightly crush the cumin and coriander seeds and mix with the nigella seeds; season. In a mini food processor, pulse ½ of the lemon zest, the feta and yogurt to a smooth paste; season. In a bowl, toss the asparagus with the olive oil; season.

When the pastry is ready, spread the whipped feta over the centre rectangle, then arrange the asparagus on top. Brush the border with the remaining beaten egg and sprinkle the crushed seeds all over. Bake for a further 18-20 minutes, until the pastry is golden and the asparagus is cooked through. Finish with the remaining lemon zest and a generous twist of black pepper, plus a little extra oil, if liked. Leave to stand for 5 minutes before serving.