Phil is back at Shacklabank Farm with This Morning Shepherdess Alison O'Neill for another slice of country life. Alison takes Phil to a local auction, where he not only learns what to look for in the perfect sheep - courtesy of advice from Alison's wise grandma Wynn - but he also tries his hand at auctioneering!
Then he's going, going gone, from the auction back to the farm to cook one of Grandma Wynn's favourite recipes Wensleydale quiche... sorry, flan!
Grandma Wynn's Wensleydale flan
Serves: 4 – 6
25g unsalted butter
10 spring onions, roughly chopped
1 x 24cm diameter x 4cm deep baked blind pastry case
3 tbsp roughly chopped fresh mint
3 tbsp chopped fresh parsley
350g Wensleydale cheese, cut into small cubes
2 medium eggs
2 medium egg yolks
½ tsp grated nutmeg
Ripe tomatoes, to serve
Salt and pepper
Preheat the oven to 180°C, gas 5
Heat the butter in a small pan, add the spring onions and cook for 5 minutes, then spread them over the entire base of the pastry case
Sprinkle over the mint and parsley and top with the cubed cheese - pack the cheese in, you may want to add a touch more
Beat the eggs and egg yolks together with the milk and season with grated nutmeg, salt and pepper. Pour over the cheese cubes but only half fill the case at this point.
Place the flan on a baking tray, carefully slide into the oven and use the rest of the egg mixture to fill the flan right to the top - this way you do not get any spillage. Bake for 25-30 minutes, but do not let the filling soufflé up.
Remove and leave to cool before serving with a few halved ripe tomatoes