Ingredients

• • 3 sheets Borg’s shortcrust pastry, thawed
• • 1 egg, whisked
• • 3 punnets of fresh berries
• • Oil spray or melted butter to grease
• • Whipped cream or yoghurt to serve
• You’ll also need a small loaf tin (or glass container or foil takeaway container ) + aluminium foil

Method

Let’s make an edible basket with shortcrust pastry! You’ll need a little patience for this one (and maybe an extra set of hands) but we promise it’s worth it.

Preheat the oven to 220 C/200 C fan forced and line a tray with baking paper.

Turn your loaf tin/glass container over and cover it with aluminium foil. (If you’re using a foil container this step isn’t needed.)

Grease the foil covered container with oil or melted butter. DO NOT SKIP THIS STEP.

Cut 1cm strips of pastry and lie the strips across the bottom of the loaf tin as shown in the reel. Check the length and width of the container. You may need to join pastry strips together as we did. Simply overlap the strips of pastry and press to join securely.

Weave a lattice pattern using the other strips of pastry, repeating until the container is covered.

Trim to neaten the edges. Twist pastry strips to cover the entire edge of the basket and secure with egg wash.

Brush all the pastry with egg wash.

Place the basket on the baking tray and bake for 25-30 mins until golden.

You MUST allow the pastry to COOL COMPLETELY then carefully remove the loaf tin/glass container.

Fill the pastry basket with fresh berries and serve with a bowl of whipped cream or vanilla yoghurt. Break off portions of the basket to serve with the berries and cream.