RUSTIC SEAFOOD PIE

Preparation time 10 mins Cooking time 25 mins Serves 4

2 Tbsp extra virgin olive oil 2 brown onions, finely chopped 2 carrots, peeled, finely chopped 6 cloves garlic, crushed

2 tsp smoked paprika

1 tsp ground cumin

400g can cherry tomatoes

2 tsp red wine vinegar

2 tsp brown sugar

Sea-salt flakes and freshly ground

black pepper, to season 500g fresh seafood marinara mix 120g packet baby spinach leaves 1 bunch parsley, leaves picked,

roughly chopped

2–4 roti or naan breads Lemon wedges, to serve

STEP 1 Preheat oven to 60°C fan-forced (80°C conventional).

Put four 12cm wide pie dishes in the oven to warm.

STEP 2 Heat oil in a frying pan over medium heat. Cook onion and carrot, stirring, for 5 minutes. Add garlic and spices and cook for 2 minutes.

STEP 3 Mix in tomatoes, vinegar and sugar. Simmer, stirring occasionally, for 10 minutes. Season.

STEP 4 Add marinara mix. Simmer for 4 minutes, until seafood is just cooked. Stir in spinach and parsley. Cook, stirring, for 1 minute until wilted.

STEP 5 Meanwhile, cut discs from roti, large enough to cover pie dishes. Grill on preheated chargrill pan over medium heat for 2 minutes until charred.

STEP 6 Spoon seafood mixture into warmed pie dishes. Top each with a grilled roti disc. Serve with lemon.