Rick Stein served up a tasty radicchio, cheese and red onion tart on Rick Stein’s Cornwall.

For the ingredients for the pastry are: 225g plain flour, plus extra for dusting, ½ tsp salt, 50g cold butter, cubed and 50g cold lard, cubed.

For the filling: 30g butter, 1 red onion, finely sliced, 1 tsp sugar, 1 radicchio or red chicory head, finely sliced, 3 medium free-range eggs, 250ml double cream, 1 thyme sprig, leaves only, 1 tsp dijon mustard, 75g gruyere or Cornish vintage Gouda, salt and freshly ground black pepper.

To serve: green salad leaves (optional).

See recipes by Rick in his book titled: Rick Stein at Home: Recipes, Memories and Stories from a Food Lover’s Kitchen available from Amazon now.