Ingredients

Ingredients For the pastry

• 110g/4oz plain flour, plus extra for dusting

• 175g/6oz mature cheddar, finely grated

• 110g/4oz salted butter

• pinch cayenne pepper

• 1 free-range egg yolk

For the blue cheese dressing

• 1 tsp runny honey

• 1 tsp Dijon mustard

• salt and freshly ground black pepper

• ½ tbsp red wine vinegar

• 150ml/5fl oz groundnut or extra virgin olive oil

• 2 tsp lemon juice

• 1 shallot, very finely chopped

• 50g/2oz firm Binham Blue cheese, or other blue cheese, crumbled

For the asparagus and wild mushrooms

• 2 shallots, finely chopped

• 1 clove garlic, finely chopped

• 3 tbsp olive oil

• 225g/9oz mixed wild mushrooms, such as pied de mouton, chanterelles, trompettes

• salt and freshly ground black pepper

• 2 tbsp chopped parsley

• 16 asparagus spears, trimmed to about 7.5cm/3in long

• young salad leaves, to garnish

Description

Recipe Uses 110g/4oz Plain Flour, Plus Extra For Dusting, 175g/6oz Mature Cheddar, Finely Grated, 110g/4oz Salted Butter , Pinch Cayenne Pepper, 1...

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