After a bout of the sniffles I needed something sweet and gorgeous so I made a cherry pie.
A simple buttery and sweet shortcrust pastry is home to bottled cherries which have been added to a thickened sauce made with cherry juice cornflour, brown sugar and almond essence.
Baked and served cold with a little single cream.
I was particularly happy with the pastry. Almost cakey in texture but with a lightness.

I bought a cauliflower today and will make a caukiflower cheese, added bacon will orbit the everyday dish to a bigger level.