Parsnip and primrose pie

Method

1. Set the oven to 190C/gas 5.

2. Put all the ingredients for the pastry into a food processor and whiz to form a smooth dough. Wrap in cling film and chill for 30 minutes.

3. Cook the parsnips in a large pan of boiling unsalted water, and then drain and mash. Leave to cool for five minutes.

4. Put the mashed parsnips into a bowl and add the honey, spices, lemon juice and zest and the egg yolk. Mix well.

5. Roll two thirds of the pastry out to line the tart tin.

6. Bake the pastry blind for 20 minutes, until light golden and crisp.

7. Spoon the parsnip mixture into the pastry case.

8. Roll out the remaining pastry and cut into five millimetre strips. Arrange the strips in a lattice pattern over the filling.

9. Cut off the strips at the edge to neaten, but don't worry too much as the edges will be covered by meringue.

10. Mix together the glaze and brush over the pastry. Place back into the oven for 15 minutes.

11. Five minutes before you remove the pie, whisk up the egg whites until stiff. Add two teaspoons of sugar from the measured amount and whisk again. When stiff, fold in the remaining sugar.

12. Remove the pie from the oven and spoon fluffy clouds of meringue around the edge of the pie.

13. Place back into the oven for another 10 minutes.

14. Remove from the oven and leave to cool for five minutes.

15. Place a primrose flower in between each square of lattice and serve warm with cream.