Ingredients

150g Coop plain flour, plus extra for dusting
75g local unsalted butter, plus 1 tbsp
2 Coop British free range eggs, beaten
2 x 227g cans Coop pineapple chunks in juice, drained
1 tbsp Coop Fairtrade clear honey
1 tsp mixed spice
100g caster sugar, plus 1 tbsp
50ml Coop semi-skimmed milk

Method

1. In a large bowl, use your fingertips to rub the flour into the 75g butter, until it has the texture of breadcrumbs
2. Stir in half the egg, along with 5 tbsp cold water
3. Mix into a pastry dough, wrap in cling film and chill for 1 hour
4. Preheat the oven to 190°C/fan 170°C/Gas 5
5. In a pan, bring the pineapple chunks, honey and mixed spice to the boil, then simmer gently for 10 mins. Leave to cool
6. Roll the pastry out on a lightly floured surface into a circle about 22cm across, then put it on a lined baking tray
7. Spread the pineapple and any liquid from the pan onto the pastry, leaving a 2-3cm border
8. Brush the edge with some of the remaining egg, then carefully fold it in so that it overlaps the pineapple
9. Brush with the rest of the egg, then sprinkle with the 1 tbsp sugar and bake for 20-25 mins
10. For the caramel sauce, put the remaining sugar in a nonstick pan with 3 tbsp water
11. Heat gently until the sugar dissolves, then bring to the boil and simmer until it turns a rich caramel colour
12. Take off the heat and whisk in the rest of the butter, until smooth, then slowly whisk in the milk
13. Allow to cool and thicken before serving with the galette