Spinach, Almond and Red Wine Pie with Peperonata (make day before)   *Vegan Ingredients: 600g fresh vine tomatoes, peeled (or use ½ x 400g canned tomatoes) 3 tbsp olive oil 2 red peppers, sliced 1 tbsp sugar 4 fat cloves garlic, crushed 500g fresh spinach, washed and drained (or use 300g frozen chopped spinach, defrosted) 1 medium onion, finely chopped 75g white breadcrumbs 100g ground almonds 3-4 tsp low salt stock powder (e.g. Marigold purple tin) 3 – 4 tbsp vegetarian red wine Season to taste Method Firstly, make the peperonata.(see opposite) Preheat the oven to 200C, 400F, Gas mark 6. Grease and line a 20cm square tin with baking parchment. Roughly chop the spinach and put into a large saucepan. Cover with a lid and cook until the spinach has wilted. Cool. Line a large sieve with two layers of kitchen paper and put in the spinach. Top with another piece of kitchen paper and press to extract as much liquid as you can. You should be left with a small ball of spinach. If using frozen spinach, just defrost and press through a sieve in the same way. Saute the onion and the rest of the garlic in the remaining olive oil until softened but not coloured. In a bowl, mix together the onion and garlic, the spinach and all the remaining ingredients. Stir well to make a moist mixture, adding a little water if it seems rather dry. Season to taste with a little salt (if needed) and lots of pepper. Pile into the prepared dish and cover tightly with a piece of foil. Bake for about 20 minutes, removing the foil lid for the last 5 minutes. Re-heat the peperonata and serve with the spinach pie.

Serves: 4 Preparation Time Approx 30 minutes Cooking Time 1½ hours (+ chilling overnight) if using fresh ingredients, or ¾ hour. Temperature: Gas Mark 6, 200°C, 400°F The Vegetarian Society Peperonata Remove seeds from tomatoes, chop flesh and put into saucepan. Put over low heat until tomatoes begin to give off juice. Bring to the boil. Simmer to reduce by half. (Alternatively, use ½ a can of peeled plum tomatoes, drained and chopped. No need to cook) Heat 1tbs oil in a medium to large pan and cook the sliced peppers gently for 3 - 4 minutes, stirring all the time, until peppers begin to soften. Add half the garlic. Continue to cook and stir for another 30 sec. Add cooked tomatoes (or canned tomatoes) and sugar. Cover. Simmer for 15 minutes. Season well with salt and pepper to taste. Cool and refrigerate overnight.