For the pastry:

2.5 ml cumin seeds

2.5 ml coriander seeds

2.5 ml poppy seeds

225 g flour

Pinch of salt

Pinch of paprika pepper

100 g margarine

For the filling:

225 g courgettes

30 ml oil

100 g rindless, streaky bacon

2 eggs

25 ml ready -made mustard

250 ml milk

What to do:

Roughly grind the cumin, coriander and poppy seeds in a pestle and morter. Preheat the oven to 200C/400F. Put the flour in a bowl and add the salt and paprika. Rub in the margarine until the mixture resembles bread crumbs. Add enough water to mix to a firm dough. Knead for 1 minute. Wrap in cling film and chill. Roll out the pastry and line a 20 cm/8 in. square flan tin. Line with greaseproof paper and baking beans and bake blind for 15 minutes. Reduce the oven for 5 minutes. Reduce the oven heat to 180 C. Thinly slice the courgettes in long strips. Heat the oil in a frying pan and fry the courgettes and bacon for 2 minutes. Arrange in the pastry case. Beat the eggs and mustard together. Blend in the milk and pour over the courgettes and bacon. Bake for 30 minutes until the filling is set.