1 tbsp olive oil

1 leek, washed and finely sliced (or use spring onions)

7 oz plain flour (or white spelt flour)

1 tsp bicarbonate of soda

3 ½ oz unsalted butter (chilled and diced)

1 ¾ oz green olives (pitted and roughly chopped)

2 tbsp baby capers (drained)

1 bunch of dill (roughly chopped)

1 bunch of parsley (roughly chopped)

3 oz cheddar cheese (or vegan cheese, grated, optional)

1 egg (or 3 tbsp soy yoghurt for a vegan version)

2 tbsp milk (whole or plant-based)

For the Garlic Butter Custard:

½ cup melted butter

1 egg

¼ cup milk

2 tbsp sweetened condensed milk

2–3 tbsp minced garlic

½ tsp salt

2 tbsp chopped fresh parsley

½ tsp paprika