Instructions: Preheat the oven to 180C/350F/gas4. Line a 500g loaf tin with non-stick paper and grease with butter. A shallow tin is best.

Warm the oil in a saucepan over a moderate heat, add the onion and garlic, cover and cook for 5 minutes. Add the tomatoes and cook uncovered until any liquid has evaporated (about 3 minutes). Remove from the heat and stir in the sundried tomatoes, cashews, lemon rind, basil and all but 2tsp of the egg (reserve for glazing). Season with salt and pepper.

Spoon the mixture into the tin, smoothing the top. Bake until the centre is firm to the touch (45-60 minutes). Remove from the heat and allow to cool. Then turn the pate out of the tin, wrap in foil or clingfilm and cool in the fridge. You can make this in advance and store it in the fridge for 2 or 3 days.

Preheat the oven to 200C/400F/gas6. On a lightly-floured board, roll out the puff pastry to a 30cm square. Cut off the top third, measuring 30cm x 10cm.

Place the pate on the smaller piece of pastry and drape the larger piece over the top, covering the pate completely. ease the pastry down the sides and press the edges firmly together at the bottom, sealing with water. Trim, make steam holes in the top and glaze with beaten egg.

Bake until the pastry is crisp and puffed up, about 25-30 minutes.

Serve at once.

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