Rub the fats into the flour with a pinch of salt until the mixture resembles breadcrumbs.

Stir in the caraway seeds and 45ml iced water and mix to a firm dough. Knead until smooth, then use to line an 18 x 28cm loose-based flan tin. Reserve the dough trimmings.

Prick the base and chill for 20 minutes. Heat a baking sheet in the oven at 200C.

Sauté  the onion and garlic in the oil until softened. Remove from the heat and cool.

Meanwhile, line the pastry case with greaseproof paper and baking beans. Bake for 10 minutes, remove the paper and beans and cook for 5 minutes.

Mix the onion, chicken, watercress and lemon rind; spoon into the flan case. Beat the eggs, cream, yogurt, nutmeg, cheese and seasoning; pour over the chicken mixture.

Cut the pastry trimmings into 1cm. Brush with egg, then twist and lay in a lattice over the flan. Press on the ends. Bake for 35 minutes, until golden.