I’ve never made quiche before, but I’m glad I finally did. I found rolling out the pastry the most challenging part, and had to do some hole-repairing with butter and flour but it didn’t leak in the end, phew. A great Sunday lunch with a green salad, which was dressed beautifully with mustard, red wine vinegar and olive oil by Joachim Groeger.

I used a Nigel Slater recipe for salmon and watercress quiche. Whilst it was rich and creamy, I would prefer something with a little more sharpness, for example roast vegetables and goat’s cheese, or broccoli and tomato.

Tina