Sprout and potato quiche

Ingredients

For the pastry

• 200g/7oz shortcrust pastry

• 1 free-range egg, beaten for egg wash

For the quiche filling

• 3 free-range eggs

• 200ml/7fl oz double cream

• pinch nutmeg

• 50g/2oz peas

• 150g/3oz cooked Brussels sprouts

• 100g/3½oz cooked potatoes, lightly crushed

• 1 red onion, finely sliced

• 1 tbsp chopped fresh tarragon

• 1 lemon, juice and zest

• salt and freshly ground black pepper

For the chestnut coleslaw

• 1 cabbage, finely sliced

• 1 red onion, sliced

• 3 carrots, grated

• 100g/3½oz cooked chestnuts, chopped

• 125g/4oz mayonnaise

• 1 lemon, juice only

• salt and freshly ground black pepper