Preheat the oven to 220c/425f/Gas 7.

1 Heat a small frying pan, add the pinenuts and dry fry until golden brown. Cut the aubergine on an angle into thin slices.

2 Brush 1 tbsp olive oil over a baking sheet and place the aubergine slices on top. Brush another 1/2 tbsp olive oil over the aubergines and season. Cook in the oven for about 10 minutes.

3 Heat 25g/1oz butter in a pan. Add 2 cloves crushed garlic and mushrooms and cook for a minute.

4 Add the white wine and season. Bring to the boil and simmer rapidly until the mushrooms are tender and the liquid has reduced.

5 Roll some sauted mushrooms up in the baked aubergine slices and secure with cocktail sticks. Place the rolls back on the baking sheet and cook in the oven for five minutes, or until tender.

6 For the Filo Pie: Use some vegetable oil to lightly grease a 1 litre glass bowl. Heat 1 tbsp olive oil in a wok.

7 Add 1 clove crushed garlic and half the spinach and cook quickly to wilt down. Brush a little oil over a sheet of filo pastry, top with another sheet of pastry and brush over more oil.

8 Add another layer of pastry and repeat. Place the pastry layers in the greased bowl and gently mould to the sides to line.

9 Spoon the ricotta into the base, sprinkle over a few of the pinenuts and the remaining mushrooms.

10 Add the chopped chives and sauted spinach, fold over the ends of the pastry to meet and cover the filling. Invert the bowl onto a baking sheet, turn out the pie and cook in the oven for 10 minutes, until crisp and golden.

11 For the Orange Sauce: Heat the orange juice in a pan and bring to the boil. Add a drop of Tabasco and soy sauce, whisk in the cold butter cubes until smooth and glossy.

12 For the Salad: Whisk together the lemon juice, 2 tbsp vegetable oil and sesame oil and season. Place the remaining spinach in a bowl with the orange segments, drizzle over the dressing and toss. Serve in a bowl garnished with the toasted pinenuts.