Matt Tebbutt served up a tasty spinach and pigeon pastilla Moroccan pie on Saturday Kitchen.

The ingredients are: 2 tbsp olive oil, 1 white onion, finely chopped, 2 skinless pigeon breasts, finely chopped, 30g pine nuts, 2 tbsp raisins, 50g baby spinach, ½ tsp ground cinnamon, ½ tsp ground allspice, 400g block puff pastry, 1 free-range egg yolk, beaten, 300ml chicken stock, 1 red chicory, leaves separated, 1 yellow chicory, leaves separated, 1 lemon, juice only, salt and freshly ground black pepper.

See recipes by Matt in his book titled: Matt Tebbutt’s Guilty Pleasures: Your Favourite Sweet and Savoury Indulgences in 130 Easy Recipes available from Amazon now.