Step-by-step

‘PRIDE EVENTS ALLOWED ME TO FEEL LIKE I BELONGED’

‘Being both Black and queer, I found it hard to embrace my identities growing up. Pride events allowed me to feel like I belonged. This recipe combines Caribbean flavours while celebrating British strawberries; I use it as a way to discuss difficult topics. I love sharing my personality via food.’

Craig Poku is a data scientist and recipe developer (@pokubakes)

S U N S E T F R U I T TA R T

Serves 12 freeze raw pastry Takes 3 hrs plus chilling and cooling Cost per serve £2.10

160g plain flour 60g desiccated coconut 30g cocoa powder 30g icing sugar 4 tsp ground mixed spice 2 tsp ground nutmeg 140g cold unsalted butter, diced 1 large egg, separated 6 clementines, peeled and sliced into 5mm rounds 60g fresh pineapple, cut into 2mm slices 4 strawberries, halved For the orange curd 375g granulated sugar 5-6 large oranges, 3 zested, all juiced 9 large eggs, lightly beaten 1 tsp ground turmeric 300g full-fat Greek yogurt

1 Put the flour, coconut, cocoa, icing sugar, spices, ¼ tsp fine salt and the butter in a food processor and blitz to resemble breadcrumbs. Add the egg yolk and 2-3 tbsp cold water, then pulse until the dough just begins to combine. 2 Tip onto a work surface and gently knead to fully combine. Shape into a rough 15cm disc, then place between 2 x 40cm sheets of nonstick baking paper (see pic A, right) and bash with a rolling pin. Roll out from the centre of the pastry to a 3mm-thick, 35cm-wide disc, turning 90° between each roll. Chill for 15 mins. 3 Remove the paper from the pastry and cut 1 sheet into a disc to line the base of a 25 x 4cm deep tart tin (save the other piece). Transfer the pastry to the tin and gently press it into the corners. Trim the excess with scissors, leaving a 1cm overhang (pic B). Use a fork to make holes all over the base, then chill for 20 mins. Preheat the oven to gas 5, 190°C, fan 170°C. 4 Cover the pastry with the reserved paper, fill with baking beans and bake for 22 mins. Carefully remove the paper and beans, then return to the oven for 5-7 mins until the base is dry. Remove from the oven and trim the excess pastry with a knife. Brush with egg white and bake for 2 mins. Set aside to cool; reduce the oven to gas 3, 160°C, fan 140°C. 5 To make the curd, mix the sugar and zest in a pan, then add the eggs, 500ml orange juice and turmeric. Heat over a low heat for 12-15 mins, stirring constantly and scraping the pan to prevent the eggs scrambling (pic C). To check it’s ready, run your finger through the curd on the back of the spoon – it should hold its shape. Remove from the heat, stir in the yogurt, then strain into the tart case and bake for 20-30 mins until mostly set with a slight wobble. Cool for 30 mins, then chill for at least 2 hrs. 6 Increase the oven to gas 6, 200°C, fan 180°C. Transfer the clementines to a lined baking sheet and roast for 15 mins. Pat dry with kitchen paper and leave to cool. To serve, decorate with the fruit. Will keep for 2-3 days in the fridge.

Each serving contains

Energy Fat Saturates

Sugars Salt 1307kJ 310kcal 10g 6g 38g 0.3g 16% 15% 28% 43% 5%

of the reference intake. See page 81. Carbohydrate 49g Protein 9g Fibre 2g A ROLLING THE PASTRY

Using baking paper instead of flour to stop the pastry sticking to the work surface prevents it picking up white marks. Chill the pastry after rolling to keep it short.

B LINING THE TART CASE

Avoid stretching the pastry when lining the tart case. If it becomes sticky and difficult to work with, chill it for a few minutes to harden. Leaving a pastry overhang also allows for it to shrink a little in the oven.

C MAKING THE CURD

Continually stir the curd to prevent it scrambling. Passing it through a sieve once cooked will remove any errant egg for a silky-smooth finish.