Make the dough for the base by stirring all the ingredients together with enough water to make a soft not sticky dough. Knead for 10 minutes by hand or 5 minutes in a stand mixer. Grease the bowl and cover, leaving somewhere warm to prove until at least doubled in size.

Preheat an oven to 180°C and put a baking tray in to preheat with it.

When the dough is proved, pat it out and roll so that it is 1-2 inches bigger than a 23cm loose bottomed tart tin. Line the tin with the pastry, cutting any excess off by pressing down with your thumb.

Place the chopped ends of the asparagus (reserve the tips for now), shreds of chicken and cubes of chorizo on the dough case.

I find it easiest to weigh all the remaining ingredients into a large jug on a digital scale as it’s nice and quick. Whisk together then pour over the meats and chopped asparagus.

Lay the reserved asparagus tips on top of the savoury custard in the pattern of the spokes of a wheel then place on the preheated baking tray and cook for 30-35 minutes until the filling has puffed, is a sunny golden and just jiggles if you give the pan a gentle shake. Cool for at least 20 minutes before serving – I really love it almost at room temperature with cool crisp salad leaves on the side.