Preheat the oven to 200C/180°C fan/Gas 6. Grease an 8” (20cm) cake tin with olive oil.

Wilt the spinach in a pan and leave to cool (if using frozen spinach, defrost and squeeze out any excess water). In a frying pan over a medium heat sweat the shallot with 1 tbsp of olive oil until soft and then set aside to cool.

In a bowl mix together the cooled spinach, shallot, ricotta, nutmeg, lemon zest, parmesan, pine nuts, mint and dill. Once combined add the eggs and mix until smooth.

Cut one third off the puff pastry block and set aside. Roll out the remaining pastry to approximately 2 inches larger than the size of the cake tin. Carefully lay the pastry into the tin (it should be enough to go up the sides) and then spoon in the ricotta filling. Spread out to cover the base.

Roll out the second piece of pastry to approximately the size of the tin, brush with egg wash to help stick the pastry to the edge and then place on top of the filling. Crimp the edge to seal the two bits of pastry together.

Egg wash the top of the pie, use a sharp knife to cut a small slit in the top of the pastry to allow steam to escape, and bake for 35-40 minutes until golden brown. Serve warm or cold with the slaw.

In a small bowl whisk together the olive oil, lemon juice and zest, 1 tsp honey and caraway seeds. Season and adjust for sweetness with extra honey if needed.

Put the kohlrabi, white cabbage, apple, onion and herbs in a large bowl and toss together. Add the dressing and toss to coat. Check for seasoning.