Instructions: Pre-heat oven to 200 C (400 F/Gas 6). To make the pastry, mix the flour and salt in a large bowl. Rub in 75 g (3 oz) of the butter until the mixture resembles fine breadcrumbs.

In another bowl mix 2 tbsp iced water with the sugar and 1 tbsp of the oil.

Make a reservoir in the flour mixture, pour in the water mixture and, using a spoon, combine gently. Form into a soft damp ball.

Wrap the pasrty in greaseproof paper and chill for 30 minutes. To prepare filling, put pepper on a baking tray and roast in the oven for about 25 minutes, turning once during the cooking. Leave to cool for about 25 minutes then peel of skin and chop flesh.

Scrub the potatoes then cut into evenly sized pieces and steam for 5-10 minutes until tender.

Finely shred leeks. Crush the garlic. Heat remaining oil in a large frying pan, add leeks and lightly fry for 5 minutes, until soft, then add crushed garlic and ground almonds.

Heat the remaining butter in a saucepan, add mushrooms with plenty of salt and pepper and a little of the rosemary and lightly fry for 5 minutes.

Roll out the pastry and use to line an 18cm (7 in) flan dish. Prick base with a fork then bake blind in the oven at 200 C (400 F/Gas 6) for 10 minutes.

Grate the cheese. To assemble, cover the base with one third of the potato.

Add a layer of leeks, a quarter of the cheese, the remaining rosemary and red pepper. Then add another one third of the potato, a quarter of the cheese, the parsley, mushrooms, a quarter of the cheese, remaining potato and then the remaining cheese. (Press the potato layers gently to flatten them.) The finished mountain should be roughly conical in shape. Sprinkle with paprika, beat the egg and pour over the top.

Bake at 200C (400F/Gas 6) for about 25 minutes until golden brown.

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