Pink fruit pie

In a large bowl, use an electric whisk to beat together the spread and pink food gel until uniform in colour. Add the flour and whisk until well combined and it resembles fine breadcrumbs.

Drizzle 1tbsp cold water into the flour mixture then use a cutlery knife to bring the mixture together until it forms large clumps, adding more water if needed. Turn the pastry out onto a clean worksurface and knead briefly to bring it together. Divide the pastry into 2 circles, one slightly larger than the other, wrap in clingfilm and chill in the fridge for 15 mins.

Place the berries, cinnamon, cornflour and sugar in a pan over a medium heat. Stir to combine and simmer for 10 mins until the fruit has thawed and the sauce is thick and glossy. Cool fully.

Preheat the oven to 200C/180C Fan/Gas 6.

On a lightly floured surface, roll the larger piece of pastry to the thickness of a £1 coin then use to line the base of a 23cm round pie dish. Trim the edges so you have a 2.5cm overhang, then chill in the fridge.

Roll the remaining pastry into a large rectangle, the thickness of a £1 coin. Cut into 10x 1.5cm strips.

Tip the fruit into the pie dish and brush the edges of the pastry with the milk.

Interweave the strips of pastry on top of the pie, leaving gaps between the strips, to create a lattice effect. Fold the overhang of pastry over the edge of the lattice and crimp the edges to seal, by pinching the pastry between your finger and thumb.

Brush the pastry with the remaining milk.

Place a heavy baking tray in the oven to heat up. Transfer the pie to the baking tray and bake in the oven for 20mins.

Reduce the heat to 180C/160C Fan/Gas 4 and bake the pie for a further 20 mins until the pastry has a sandy consistency.

Leave to cool for 15mins before serving.