Si and Dave served up a crab and leek tart on Saturday kitchen.

The ingredients for the pastry: 100g plain flour, plus extra for rolling, 100g wholemeal flour, 125g cold butter, cubed and 1 free-range egg, beaten.

For the filling: knob of butter, 2 medium leeks, trimmed, sliced thinly, 50g/ butter, 300ml half-fat crème fraîche, 3 free-range eggs, beaten, 100g fresh brown crab meat, pinch sea salt flakes, 100g fresh white crab meat, 50g mature cheddar, finely grated and freshly ground black pepper.