Instructions: 1. Preheat the oven to moderately hot (190C).

2. Combine crushed sesame seed crackers and rice bran with about 70 grams of the melted butter, mix well. Press onto the base of four 10 x 20 cm tart cases. Bake for about 8 minutes, or until golden brown. Remove from oven. Reduce oven temperature to moderate (180C).

3. Meanwhile, melt remaining 30 grams butter in a heavy-based frying pan, add carrot and sugar. Cook over a high heat, stirring constantly until carrot is brown and caramelised (about 4 to 7 minutes). Add sliced spring onion and cook over a low heat 2 to 3 minutes. Remove from heat. Spoon into the prepared pans with remaining vegetables and MERSEY VALLEY cheese.

4. Beat together eggs, yoghurt, wine and seasonings. Carefully pour over vegetables, lifting vegetables up lightly to allow the egg mixture to disperse evenly.

5. Return to preheated oven and bake a further 20 to 25 minutes until custard is firm to the touch. If vegetables are browning too quickly, place a sheet of brown paper over to prevent over browning. Allow to cool on a wire cake rack for 5 minutes before serving warm as a main course or luncheon idea with fresh asparagus or a green salad. With the exception of the carrot, you can substitute other vegetables with those of your own choice.

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