Sieve the flour in to a large dish. Dice the butter into little cubes and then rub it into the flour with your fingertips until it is all combined like a fine crumb.

Chop in a pinch of fresh dill and the seasoning to the mixture. Lightly dust a table with some flour and then start kneading the pastry gently.

Once it is a smooth ball, stop, wrap in cling film and allow to sit in a fridge for 30 minutes. Once removed from the fridge allow rest again for 20 minutes to bring back up to room temperature.

Using a rolling pin roll it out to be one and a half times the size of the mould. (I am using a 22cm diameter mould). Grease the mould. Gently place over the mould pushing slightly with finger tips to put it in place.

Prickle the pastry with a fork to stop any rising. Heat the oven to 180 degrees/ Gas Mark 4. Bake for 20 minutes with the baking rice in it to weigh it down, remove and continue without the beans for a further 20 minutes or until golden brown.

Allow cool down. Glaze with egg wash.

To cook the pumpkin, submerge in water with a pinch of salt, sprig of thyme & clove of garlic. Simmer until soft.

Pass through a sieve to puree consistency.

Separately, beat the eggs & caster sugar until white and creamy. Add a pinch of cinnamon & nutmeg for taste.

Add in the melted butter in a slow and steady stream followed by the milk.

Finally add in the cooled pumpkin puree. Pour into the pastry base prepared earlier.

Cook for 40 minutes again at 180 degrees or until the filling has just set.

Sieve the icing sugar into a big bowl.

Zest a lemon over the sugar.

Add in the mascarpone and beat vigorously until Light and creamy.