2 onions, halved horizontally
green salad, to serve
small bunch thyme, chopped
4 tomatoes, halved horizontally
salt and freshly ground black pepper
25–50g/1– 1¾oz caster sugar
1 clove
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp madras curry powder
½ tsp fennel seeds
½ tsp black mustard seeds
1 star anise
pinch ground turmeric
150ml/5fl oz vegetable stock
50²µ/1¾´Ç³ú butter, cut into small pieces
140g/5oz cheddar, grated
200ml/7fl oz double cream
5 free-range eggs, beaten
300ml/10fl oz full-fat milk
25cm/10in cooked pastry shell
150ml/5fl oz white wine