James Martin and Mike Reid served up a tasty crab and asparagus quiche on James Martin’s Saturday Morning.

The ingredients are: 400g plain flour, 200g butter, 1 egg and Water to bring together.

For the custard: ½ pint cream, ½ pint milk, 4 eggs and 4 egg yolks.

For the filling: 2 shallots, diced.

For the knob of butter: Few sprigs of thyme, Salt and pepper, 300g small asparagus spears, 200g white crab meat and 200g cheddar cheese, grated.

To serve: Mixed green salad with French dressing and chives.

See recipes by James in his book titled: James Martin’s Saturday Morning Cookbook available from Amazon now.