Heat the butter and oil in a large frying pan. Reserve a few fennel leaves for garnish. Place the remainder of the fennel into the pan with the garlic, and cook slowly for 10-15 minutes until the fennel is completely soft but not brown. Add the zest and juice.
Place the salmon on a baking tray, season and bake for 20 minutes or until just cooked through.
Cook the pasta as per the packet instructions. Drain and fold through the fennel, season and add half the nuts.
First make pastry: place flour, salt and butter into a kitchen processor. Blitz until it resembles fine breadcrumbs. Add egg
Place dough on a lightly floured bench. Roll the pastry out to fit your tin, carefully fitting it in. Cut off excess edges and refrigerate for 20 minutes.
Line pastry with baking paper and rice. Place it into the oven for 15 minutes, then remove paper and rice and bake for another five minutes. Remove from oven.
Sprinkle half the cheese, spring onion, ham and lay asparagus into the pastry base.
Whisk eggs and cream together. Season with salt and pepper. Pour carefully over the asparagus. Sprinkle on the remaining cheese. Bake in the oven for 40 minutes until golden and just set. Remove and serve hot or at room temperature.
Place lemon zest, juice, milk and sugar in a pot. Slowly bring to a simmer, stirring. In a small pot melt butter, add flour and cook for 2 or 3 minutes. Slowly add warm milk, whisking until mixture is thick. Remove from heat and cool for a few minutes. Add Grand Marnier and egg yolks one at a time. Stir well.
Beat egg whites until stiff. Take a third of the custard mixture and gently fold into whites, then tip into the custard. Fold gently until combined. Spoon evenly into ramekins and place straight into the oven.
Cook for 15-20 minutes until well risen and golden. Dust with icing sugar and serve immediately.
