1 block of puff pastry, rolled

1 egg wash

400g smoked bacon

1 finely sliced red onion

10 eggs

350ml double cream

150g grated parmesan

1 tbsp chopped parsley

1 tbsp chopped tarragon


1. Grease a 12” x 8” (approx) baking dish, line the dish with the pastry. Prick the base with a fork all over and trim, and egg wash the rim.

2. Fry the bacon until crisp, cool a little and chop.

3. In the same pan, fry the onion (a little more oil will be needed) until soft.

4. Beat the eggs, cream, s&p together, spoon in the bacon, onion and parsley.

5. Pour into the pastry, top with cheese and bake at 180C for about 45 minutes.

6. Cool a little and serve with ketchup/chutney/pickles.

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