Cherried treasure

Bite into summer with these sweet and sour recipes

1. Put the cherries in a large bowl and let them defrost – ideally overnight.

2. Once defrosted, add the cherries to a medium saucepan with the almonds, sugar and vanilla extract. Simmer gently for a couple of minutes, then remove from the heat.

3. Preheat the oven to 200°C/fan 180°C/ gas mark 6.

4. Dust a work surface with flour and roll out 375g of the pastry. Line a 23cm loose-bottomed pie tin with the pastry and trim any excess with a knife.

5. Tip the cherries into the tin, then roll out the remaining pastry and cut it into long strips that are about 2cm wide. Weave the strips together on top of the pie filling to form a lattice pattern.

6. Press down the edges to seal and then trim off any excess pastry. Brush the lattice with the beaten egg and sprinkle with a little sugar.

7. Bake for 35-45 minutes, until the pastry is crisp and golden.

8. Remove from the oven and let the pie cool before removing from the tin.

Cherry and Cranberry ice lollies