1.To make the pastry, mix together the flour, oats and a pinch of salt, then rub in the margarine with your fingertips. Add enough of the cold water to bind to a soft dough. Wrap in plastic wrap and put in the refrigerator for 20 minutes.

2.Preheat the oven to 350°F (180°C), with a baking tray inside to heat up. Roll out the pastry on a lightly floured work surface to a round large enough to line a 23 cm flan pan. Gently push down into the edges of the pan and trim the edge. Prick the base with a fork, then line the pastry case with baking paper and fill with baking beans or uncooked rice.

3.Put the pan on the tray; bake for 20 minutes. Remove the paper and beans; bake for 3 minutes.

4.Meanwhile, put the carrots into a pot of water, bring to a boil and simmer for 8 minutes until very soft. Drain and transfer to a food processor. Purée until smooth, then add the cheese and pulse to combine, scraping the sides occasionally. Add the egg and zest and pulse a few times to mix. Season.5Pour the mixture into the pastry case and sprinkle with cashews. Bake for 18 minutes. Serve warm.

Cook’s tip• The pastry case can be made up to 1 week in advance. Once cool, double-wrap in plastic wrap, then keep chilled. Allow the pastry to come to room temperature, before baking blind, as described in step 3.

Serves 4

Preparation time 15 minutes, plus 20 minutes chilling

Cooking time 50 minutes

Each serving

11.5 g protein • 23 g fat of which 5 g saturates • 40 g carbohydrate • 6.5 g fibre • 425 Calories