Ainsley Harroitt served up a tasty Maltese Ricotta Pie with Spinach, Pine Nuts and a Kohlrabi Slaw Ainsley’s Taste of Malta.

The ingredients are: 100g fresh or frozen spinach, 1-2 tbsp olive oil for greasing and frying, 1 large shallot, ½ lemon, zest only, 350g ricotta, drained, ½ tsp ground nutmeg, 50g grated parmesan (or similar Italian hard cheese), 30g pine nuts, lightly toasted, 2 eggs, 1 tbsp chopped mint, 2 tbsp chopped dill, 1 x 500g block of puff pastry and 1 beaten egg, for wash.

For the Kohlrabi Slaw: 1 medium white or purple kohlrabi, peeled and julienned, 1 large courgette, grated or julienned, 1 green apple, cored, grated or thinly sliced, ½ red onion, finely sliced, 3 tbsp olive oil, 1 lemon, juice and zest, 1-2 tsp runny honey, ¾ tsp caraway seeds, lightly toasted and bashed, 2 tsp chopped dill and 1 tbsp chopped parsley.

See recipes by Ainsley in his book titled: Ainsley’s Mediterranean Cookbook available from Amazon now.