Grease a deep 18cm/7in loose-bottomed fluted flan tin with butter. Remove about 150g/5½oz of pastry from the main ball and set aside for the lattice top. Roll the rest of the pastry out thinly on ...

Preheat your oven to 180°C and grease and flour an 8inch flan tin. It is easiest to use a loose based tin. To make the pastry rub the butter into the flour and nutmeg until it looks like rough ...

For this recipe you will need a 23cm/9in deep-sided (approx. 5cm/2in deep), loosebottomed flan tin. For the base, snap the biscuits into pieces and drop them into the bowl of a food processor.