1. Line a baking dish with pastry

2. Prick the base with a fork and and line it with foil and beans

3. Bake in the preheated oven for about 15minutes

4. Remove the foil and beans

5. Bake for a further 5minutes

6. To make the filling, melt the butter in a saucepan

7. Add the chopped onion and fry gently for about 5minutes until it is softened

8. Stir in the chopped watercress then remove from the heat

9. Place the cheese in a bowl and gradually beat in the soured cream until the ingredients are evenly mixed

10. Add the eggs, cayenne and salt to taste

11. Beat the mixture again and stir in the watercress and onion

12. Pour the filling into the pastry case

13. Return the baking dish to the oven and bake for about 25minutes or until the filling is just set

14. Leave to cool for 15minutes

15. Remove from the dish and slice before serving

16. Serve warm or cold

List of ingredients required:

(serves 4 to 6 people)

8 oz (225g) Ricotta cheese
Shortcrust pastry made with 6 oz (175g) flour
2 oz (50g) butter or margarine
150ml soured cream
3 beaten eggs
2 bunches about 6 oz (175g), trimmed and chopped
1/4 teaspoon cayenne pepper
Salt
1 medium onion, peeled and finely chopped

The oven should be preheated at a temperature of 375F (190C)