Guy Watson began farming organically at Riverford, South Devon, in 1985. What started out as a vegetable-delivery service for local shops soon morphed into a groundbreaking home-delivery box scheme that now has sister farms in Hampshire, Cambridgeshire and Yorkshire. Riverford has now become one of the country’s largest independent growers, certified by the Soil Association.

Jane Baxter has been head chef at Riverford’s Field Kitchen since 2005. She trained with Joyce Molyneux at the Carved Angel in Dartmouth before moving on to the River Cafe in London. Subsequent years of travelling and cooking her way around the Southern Hemisphere have greatly influenced her cooking style.

For the shortcrust pastry:

175g plain flour
1 teaspoon caster sugar
A pinch of salt
125g cold unsalted butter, into small cubes
About 3 tablespoons cold water

First make the pastry. Put the flour, sugar and salt in a food processor and process briefly to mix. Add the butter and pulse until the mixture resembles fine breadcrumbs. Transfer to a bowl and stir in enough water to make a dough. Wrap in cling film and chill for at least 30 minutes.

Roll out the pastry on a lightly floured surface and use to line a 24cm loose-bottomed flan tin. Cover the base and sides with a piece of baking parchment and fill with baking beans (or ordinary beans or rice, which can be kept and used again fro the same purpose.) Place on a baking sheet in an oven preheated to 180°C/Gas Mark 4 and bake for 15-20 minutes, until golden brown, removing the paper and beans for the last 5 minutes or so. Remove from the oven and leave to cool.

To make the filling, heat the olive oil in a pan, add the onion and cook gently for 10 minutes. Add the red peppers and cook for 20 minutes, until soft. Stir in the garlic and cook for 5 minutes Turn the heat up, add the sugar and cook until caramelized. Stir in the balsamic vinegar, reduce the heat and cook for 5 minutes. Remove from the heat and leave to cool.

Lightly beat the eggs with the crème fraîche, some seasoning and half the Parmesan. Mix the shredded basil leaves into this custard.

Place the pepper mixture in the pastry case, pour in the basil custard and sprinkle over the remaining Parmesan. Bake at 140°C/Gas Mark 1 for 30 minutes or until set. Serve warm.