Salaric Cooking

Leopard Pie (Serves 6) * 675 g/1.5 lbs shortcrust pastry, thawed if frozen * 225 g/8 oz dried macaroni * 350 g/12 oz fresh spinach leaves * half a fennel bulb, diced * 50 g/2 oz pine nuts, fried until golden in a little oil * half a red pepper, seeded and sliced * 90 g/3.5 oz feta cheese, cubed * 1 tbsp drained capers * 200 ml/7 fl oz single cream * 3 eggs * 1 tsp vegetable concentrate * 1 tbsp cornflour, blended with 2 tbsp water * 1 tbsp caster sugar * 1 tbsp ground cinnamon * seasoning

1. Preheat the oven to 190 C/375 F/Gas 5. Roll out 2/3 of the pastry on a lightly floured surface and line a 22 cm/8.5 inch springform tin.

2. Cook the macaroni until al dente. Drain and set aside. Wash the spinach and discard thick stalks. Cook in a large pan until soft; drain and squeeze out excess water, then chop roughly.

3. Put 1/3 of the macaroni into the pastry case. Seasoning well between the layers, add half the fennel, pine nuts, half the remaining macaroni and the spinach. Finally top with macaroni, pepper, feta and capers.

4. Beat together the cream, eggs, vegetable concentrate, cornflour paste and seasoning in a small bowl until evenly combined. Pour into the pastry case.

5. Roll out the remaining pastry to make a lid. Press the pastry firmly down over the filling and trim the edges. Roll out the trimmings and decorate the top of the pie. Sprinkle with cinnamon and sugar, and bake for 1 hour 15 minutes until golden.

6. Rest for 15 minutes to serve hot, or leave until totally cold.