Sugar-free Sweet Carrot Pie

For the pastry: sift the flour into a mixing bowl and stir in the salt. Rub in the butter until the mixture resembles breadcrumbs. Gradually add the water, a tablespoon at a time, mixing continuously until the mixture just comes together as a dough (you may not need to use all the water). Roll the dough into a ball, then wrap in cling film and chill for 30 minutes.

Heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 23cm|9" loose-based flan tin about 3cm|1.25" deep.

Roll out the dough on a floured surface and line the tin. Prick the base with a fork, then line the pastry case with baking paper and fill with baking beans or uncooked rice.

Bake for 20 minutes. Remove the paper and beans and bake for a further 3 minutes.

For the filling: put the carrots in a pan and cover with water. Bring to a boil and simmer for 8-10 minutes until very soft. Drain well.

Put the carrots into a food processor and blend until smooth. Add the cheese and pulse to combine, scraping the sides occasionally. Add the egg and orange zest and pulse a few times to mix.

Pour into the pastry case and bake for about 20 minutes.