Light but confidently carby, this tart is cheap as dirt to make and a refreshing alternative to Pot Noodle and pasta. All the ingredients should be available in your nearest supermarket. Serves 6.

50g self-raising flour
50g wholemeal flour
½ teaspoon mustard powder
100g butter
50g cheese (Cheddar is best)
3 large onions, diced
2 eggs, beaten
100ml milk


1. Preheat oven to 180°C. Mix the flours, mustard, 50g butter, and a pinch of salt with 40g grated cheese and a dash or two of water to make dough then put in a plastic bag in your fridge.

2. Melt the leftover butter in a pan, with the onions. Leave them on a medium heat for 30 minutes, tossing them so they become evenly chocolate brown.

3. Line a tart tin with your pastry. Bake this for 15 minutes, coat the inside with beaten egg, and put back in for five. Whisk the remaining egg with milk and seasoning. Put the onions in the pastry and gradually add this liquid, keeping it hot, then cover with cheese and bake for 30 minutes.