Andrew Smyth served up pork and apricot pie for a picnic on today’s episode of Lorraine.

The ingredients for the pastry are: 450g plain flour, 150g strong white flour, 2 tsp salt, 120g chilled salted butter, cut into small cubes, 155g white vegetable fat and 1 egg, lightly beaten (for glaze).

For the filling: 800g good quality sausages, skinned removed or sausage meat, 6 sprigs fresh thyme, finely chopped, Salt and Pepper, 10 spring onions, sliced into thin diagonal slices and 250g dried apricots, sliced into thin slices.