First make the pastry. Combine the flour and butter in a mixing bowl and rub together with fingertips until the flour and butter resembles breadcrumbs

Slowly add cold water a tbsp at a time. Using a table knife combine the flour mixture with the water, then use your hand to bring the mixture into a ball

Turn out onto a clean work surface and shape into a disc. Wrap in cling film and rest in the fridge for 30 mins

Line the loose bottom flutter tart tin with the pastry, pushing it in to the sides of the tin. Cut off any excess pastry, prick with a fork all over and place in the fridge for half an hour or over night.

Meanwhile prepare your filling, blanch asparagus and tenderstem for 2-3 mins until just tender, then wash, chop and sauté the leek until softened, season and set aside.

Add nettles to a frying pan if using with a splash of water and cook on a low heat, stirring occasionally until wilted, remove from the pan and chop

Preheat the oven to 220c fan 200c, line the tart tin with baking paper fill with baking beans and blind bake the tart shell for 10-15 mins until the edges start to turn golden. Remove from the oven, remove the baking beans and baking parchment. Return to the oven for 10 mins or until the shell is light golden all over.

Allow to cool a little then add your fillings. The leek, nettle, asparagus and tenderstem.

Next, whisk the eggs, milk and cream, season and grate in the cheddar. Add to the tart shell, turn the oven down to 190, fan 170 and cook for 30-35 mins until set. Allow to cool a little then enjoy