First, mix the flour, salt, oil and milk to form a rough, slightly damp, dough. You can do this by hand or at low speed in a freestanding mixer.

Tip out into your flan tin, and press patiently over the base and a little up the sides of the tin. I find a mixture of fingers, knuckles and the back of a spoon the easiest way to go. Put into the freezer for at least 1 hour.

Preheat the oven to 180°C/160°C Fan/gas mark 4/350°F and pop in a baking sheet at the same time.

Melt the butter in a medium saucepan. Take it off the heat and leave to stand for 5 minutes, then beat in the sugar, polenta or cornmeal, 2 teaspoons of Maldon salt and the vanilla paste or extract.

When all the above ingredients are incorporated, stir in the runny honey and beat in the eggs, followed by the cream and vinegar.

Take the pastry-lined flan tin out of the freezer and pour the runny honey mixture into the case, then place on the baking sheet in the oven to bake for 45-50 minutes, turning it around after 30.

When it's ready, it will be a burnished bronze on top, puffy at the edges and set in a soft jellied way in the middle.

Remove to a wire rack, sprinkle with the ¼ teaspoonful of Maldon salt, and leave to cool for about 2 hours.

To unmould easily, sit the flan tin on top of a large jar or tin and let the ring part fall away, then transfer the liberated pie to a plate or board.

Slice modestly and serve with clotted cream or creme fraiche.