Main Meal Recipes > Lymeswold and Watercress Flan

This recipe is part of the July 2006 Recipes Menu

Starter - Italian Avocado Salad
Main Course - Lymeswold and Watercress Flan
Dessert - Eton Mess

How to make Lymeswold and watercress flan:
This flan can be eaten hot or cold. Lymeswold is a soft and creamy modern British cheese which is very similar to Brie.


4 tablespoons plain wholemeal flour
seasoning to taste
4 tablespoons butter diced
2 cups Lymeswold cheese, rinded and sliced
2 eggs, beaten
1/4 pint milk
1 small onion, skinned and chopped
1 cup watercress, trimmed and chopped
(see measure conversions for more information)


- Put the flour into a bowl.
- Rub in the butter until the mixture resembles breadcrumbs.
- Add 2 - 3 tablespoons cold water and mix to form a dough.
- Roll out on a lightly floured surface and use to line a 7 inch flan dish.
- Bake blind at 200oC/400oF/gas mark 6 for 10 - 15 minutes, until set but not too brown.
- Put the Lymeswold on the base of the flan case.
- Mix together the milk and eggs, season to taste.
- Add the onion and watercress and pour into the flan case.
- Bake in a preheated oven temperature 190oC/374oF/gas mark 5 for 40 - 45 minutes.