Fifteen Kilograms of Imperfect Lemons

Grease a tarte tatin pan, then cover with 1/3 cup bread crumbs. Meanwhile sauté 4 cloves garlic and a bunch of spring onions. Add 300g chopped silverbeet and wilt. In a food processor put 2 eggs and 1/3 cup milk and juice of half a lemon. Tip in the silverbeet and t2 tablespoons bread crumbs then process until roughly chopped. Tip into pan, top with 2 tablespoons pine nuts and drizzle with olive oil. Bake for 30 minutes at 180°C.