Preheat the oven to 180C/gas mark 4.

Cut the Jersey Royal potatoes into 1cm thick slices, and add to a saucepan of salted boiling water; simmer at a gentle boil for 10 minutes. Drain the potatoes.

Cut the tips off the asparagus spears and fry together with the potatoes in 2tsp of the oil for 3-4 minutes.

Add the cream to a jug, break in the eggs and add half the goats’ cheese; season with salt and pepper and whisk together.

Cut the other half of the goats’ cheese into 12 small cubes.

Lay out the filo pastry, and cut all four layers at the same time into 12 sets of squares large enough for your cupcake tin.

Take each stack of filo, and brush each layer with oil. Overlap them at different angles as you reform the layers.

Push each set of filo squares down into the cupcake tray.

While preparing each tart, keep the remaining filo pastry under a damp tea-towel to stop it drying out.

Place 2-3 pieces of potato and a cube of goats cheese in each case. Fill each one 2/3 full with the cream, egg and cheese mixture – the mixture will expand. Float an asparagus tip on top.

Bake for 20-25 minutes until the egg and cream mixture is golden.