Gooseberry pie

To make the pastry, whizz the butter, flour and sugar together in a food processor until it looks like fine breadcrumbs.Add the crème fraîche and whizz until the mix starts to clump together. Bring the pastry together on a floured surface and divide it into two portions: one approximately 1/3 of the mixture, the other 2/3. Flatten each into a disc, wrap or bag them, and chill for 20 minutes.

Meanwhile, put the fruit, sugar and cordial in a wide pan and bring it to a simmer. Cook for 10 minutes, or until the gooseberries are soft.

Heat the oven to 220C/fan 190C/gas 7. Roll out the large piece of pastry on a floured surface and use it to line a pie dish 25cm wide and about 5cm deep. Scatter the almonds and breadcrumbs over the base of the pie. Lift the gooseberries out of the pan with a slotted spoon and put them in the pie dish. Reduce the juice in the pan until you have about 4 tbsp left. Spoon the juices over the gooseberries. Roll out the remaining pastry into a circle big enough to fit the top of the pie with some overhang. Brush the lip of the bottom piece of pastry with beaten egg and lift the lid on top, pressing down around the edges. Trim the edges and then crimp them together.

Make a small hole in the top of the pie, brush the pastry all over with the egg and then scatter over the demerara. Bake for 10 minutes, then turn the oven down to 190C/fan 170C/gas 5 and bake for a further 30-40 minutes, or until the pastry looks dark golden brown. Leave the pie to rest for 20 minutes before trying to cut it. Serve with cream or custard.