Instructions: Roll out and line an 8 inch flan case with the pastry. Line with a piece of baking parchment, and cover with ceramic cooking beans or dry rice. Cook for 15 minutes at 200 C/400 F/Gas Mark 6. Remove from the oven and cool for a few minutes before removing the ceramic beans and parchment.

Wash and trim broccoli and cut into even florets. Either place in a steamer with lid over boiling water for a few minutes until tender, or place in a small amount of boiling water in a pan and boil for about 4 minutes only. Drain, refresh under cold running water and drain again. Put the flour, margarine, pepper, mustard and oatmilk into a pan over a medium heat, and whisk everything together and cook for 2 minutes to make a thick sauce.

Take the pan off the heat, add the lemon juice, ground almonds and nutmeg and stir well. Place the broccoli florets evenly into the empty flan case, pour on the sauce, and sprinkle the almonds on. Bake for a further 15 minutes as before. Serve with grilled tomatoes and runner beans, or a beetroot and apple salad with watercress. Do not freeze.

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