Canned heat: Salmon and Feta Flan

New Zealand chef and writer Ray McVinnie says he didn't become a good cook until he learned to be patient - that some recipes are for when you have hours to spare in the kitchen and some are for when there are a million other things to do. It's quite a good motto for life in general, when you think about it - especially if you're prone to a bit of 'argh-I'm-not-achieving-anything-on-my-to-do-list-itis'.

This recipe is for one of those nights (or days) when time, energy, money and inspiration are in short supply. Unlike those recipes that claim to let you get dinner ready in the wink of an eye (very funny post here about the latest Jamie Oliver '30 Minute Meals' book), this really does just need just five minutes of your attention before you throw it in the oven and recover with a gin and tonic.

Salmon and Feta Flan
This is a very forgiving recipe. Feel free to swap the salmon for tuna and the feta for another hard cheese, or use a little cream or plain yoghurt if you don't have enough milk. Eaten hot, it has a light, souffle-like texture, but it's pretty good cold too. Leftovers are good in a lunchbox the next day.

4 eggs
1/2 cup plain flour
1 3/4 cups milk
1 onion, finely chopped
100g feta, crumbled
handful of grated cheddar
200g tin salmon, drained
handful of parsley, finely chopped
zest of a lemon
black pepper

Preheat the oven to 180C and grease a 23cm metal or glass pie dish (not a loose-bottomed one or your flan will escape to the darkest recesses of the oven).
Put all the ingredients in a large bowl and beat like fury with a wooden spoon until they are well mixed (you can also do this in a food processor if you don't have the energy for a bit of beating). Pour into the prepared dish and bake for around 45 minutes, until golden and set. Eat hot or cold, with some crusty bread and a crunchy green salad dressed with a lemony vinaigrette. It's also good with a dollop of Yoghurt Tartare Sauce.