Rum-roasted pineapple and spice pie

Heat the oven to 200C/fan 180C/gas 6.For the filling, put the coconut milk, rum, sugar, dairy-free spread, vanilla, ginger and spices in a large pan and gently heat, stirring, until combined, then bubble fiercely for 5 minutes.

Lay the pineapple chunks flat in a roasting tin and pour over the rum syrup. Roast for 30 minutes, turning halfway and spooning over the rum syrup as you do so. Leave the pineapple to cool in the syrup.

For the pastry, mix the chia seeds with 3 tbsp water and leave for 10 minutes. Put the flour, coconut oil, dairy-free spread and icing sugar into a food processor. Pulse until no lumps of coconut oil are left, then add 2 tbsp of the chia water (including the seeds, discard the rest) while pulsing. When the mixture comes together into a ball of dough, tip onto a lightly floured worksurface and shape into a smooth disc. Wrap the dough in clingfilm and chill for 30 minutes.

Remove the pineapple chunks from the syrup and discard the whole spices and ginger. If the syrup looks a little thin, reduce it down in a pan.

Tip the pineapple chunks into a deep 20-23cm pie dish and pour the syrup all over the top. Carefully roll out the pastry on a lightly floured worksurface – it’ll be delicate, like shortbread dough. Cut into triangles and use these to cover the pineapple filling (leaving lots of patchy gaps), including the pie dish rim. Trim the excess by running a sharp knife around the edge of the dish and chill for 1 hour.

Heat the oven to 200C/fan 180C/gas 6. Bake the pie for 30-35 minutes or until the pastry is pale golden and crisp. Serve with coconut yogurt and eat straightaway.