• 500g shortcrust pastry
• Flour (for sprinkling)
• 25g cheddar cheese (grated)
• 200g horseradish
• 100g peas
• 2 eggs
• 100g crème fraîche
• 200ml cream
• 100g boiling water
• 200g feta cheese
• 4 spring onions (sliced)
• fresh nutmeg

1. Sprinkle the table with flour and roll the dough into a rectangle, cover with cheese and fold the dough in half to cover, and roll again.
2. Grease a round baking tin (24cm) then line the tin with dough, leave to rest for about 20 minutes in the fridge.
3. Cook the horseradish in boiling water for about 3 minutes then place in cold water. Then cook the peas again for about 3 minutes.
4. Bring the dough from the fridge then line it with grease proof paper and fill with baking beans, cook for about 20 minutes on heat 200c/ 180 fan/ gas 6. Remove the paper then return to the oven for about 5 minutes.
5. Swirl the eggs, cream and crème fraiche then add a little salt and pepper and some grated nutmeg.
6. Cut the boiling water then place over the bottom of the tart then the peas a little over grated cheese on spring onions, pour the egg mixture over the whole placing the hake on top and finish with more grated cheese. Bake for about 25 minutes, serve with new thato and pea shoots.

Gareth Richards recipe for Prynhawn Da.

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