Equipment and preparation: For this recipe you will need a 2 litre/3½ pint pie dish and a 6cm/2½in pastry cutter. Preheat the oven to 180C/350F/Gas 4. Heat the oil in a medium, flameproof ...

Equipment and preparation: for this recipe you will need a shallow 2¼ litre/4 pint ovenproof dish measuring about 30x20cm/12x8in and 6cm/2½in deep. Preheat the oven to 200C/180C Fan/Gas 6.

Roll the remaining pastry into a thin circle measuring around 6cm bigger than the base of the enamel or metal plate you’re using. Line the plate with the pastry and let the excess hang over.