Ben Lippett served up a tasty Comté tart with pancetta, sprout and fennel salad on Saturday Kitchen.

The ingredients for the tart are: 375g ready-rolled puff pastry sheet, 2 free-range eggs, 175g Comté, finely grated, 75g Parmesan, finely grated, 300g crème fraîche, 1 garlic clove, peeled and chopped, 1½ tsp wholegrain mustard, fine sea salt and freshly ground black pepper.

For the salad: 85g smoked pancetta, diced, 1 tbsp runny honey, 1½ tsp wholegrain mustard, 1 tbsp apple cider vinegar, olive oil, 250g Brussels sprouts, trimmed and finely sliced, 1 fennel bulb, trimmed and finely sliced and 20g fresh dill, chopped.

See recipes by Ben in his book titled: How I Cook available from Amazon now.