Matt Tebbutt showcased a delicious key lime pie with condensed milk, cream cheese and Greek-style yoghurt on Saturday Kitchen.

The ingredients for the fruit decoration are: 2 limes, thinly sliced, 2 lemons, thinly sliced, 200ml sugar syrup and 1 vanilla pod, split.

For the base: 120g unsalted butter and 250g speculoos biscuits.

For the filling: 6 limes, juice and zest, 6 lime leaves, shredded, 400g tin condensed milk, 200g Greek-style yoghurt and 2 free-range eggs.

For the topping: 250ml double cream, 200g cream cheese and 1 tsp vanilla extract.

See recipes by Matt in his book titled: Matt Tebbutt’s Pub Food availale from Amazon now.