I first made pastry in my second year at university, after having my grandmother’s amazing apple pie at her 80th birthday party. I borrowed my flatmate’s Cordon Bleu recipe book and set to work, in our pokey shared kitchen. I was delighted to discover that my cold hands were great for making pastry as it should ideally be made with chilled ingredients and kept cold.

I hope that you’ll enjoy these pastry recipes too. It’s nice to make your own pastry but the pre-made stuff is great when you don’t have the time or energy.