Tom Kerridge serves up a courgettes and cheddar cheese tart on today’s Spring Kitchen.

The best tasting cheese for this recipe is west country farmhouse cheddar.

Tom says: “A homemade quiche is always a treat and this mixed cheese and vegetable version can’t fail to impress.”

The ingredients are: For the parmesan pastry: 200g plain flour, pinch salt, 85g cold butter, 80g parmesan, 2 free-range egg yolks, 1 free-range egg, beaten for egg wash.

For the filling: 2 courgettes, salt, knob of butter, 1 onion, 1 red chilli, 200g cheddar, 200ml double cream, 6 free-range egg yolks, 1 free-range egg, pinch nutmeg.

To garnish: 50g parmesan, 4 courgette flowers, rapeseed oil, to taste, salt and cracked black pepper.