Roll the pastry out on a lightly floured bench and line the tin. Lightly prick the base with a fork and chill until firm. Preheat the oven to 180°C fan bake. Line the pastry with baking paper, fill ...

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PASTRY: Whiz the flour, cocoa, icing sugar and butter in a food processor to form ‘breadcrumbs’. Add the water and pulse just until clumps form. Tip onto the bench and squash together, then pat into a ...

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Pastry: Place the flour, salt and icing sugar in a food processor and pulse to blend. Add the butter and process to fine crumbs. Add the yolk and water and pulse until the pastry just starts to come ...

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Place the egg and yolk, lemon zest and garlic in a food processor and blend. With the motor running add the oil in a thin stream until a thick emulsion forms. Add the capers, parsley and lemon juice ...

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Preheat the oven to 180˚C. Combine all the dry ingredients and the lemon zest in a large bowl and rub with your fingertips to infuse with the lemon oil. Add the apples and turn to coat in the flour.

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