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10 oz wholemeal flour (For a less crumbly past ry, use half wholemeal flour and half all 1 ½ tsp chopped mint ¼ pint table or coffee cream ¼ pint milk to a bowl. Tip in the bran left in the sieve and mix well. Rub in the butter until mixtur e resembles breadcrumbs. Gradually add the cold water and mix lightly unt il the dough forms a ball. Knea and cover with plastic wrap. Rest in th Roll out the pastry on a lightly floured surface and use to line a 10 inch fluted flan tin Sprinkle the cheese evenly over the base of th