Heat the oven to 180oC. Butter a 20cm/8” spring form cake tin generously.

Prepare the leeks first using all the green end as much as you can unless they are very tough, cut them finely into half-moons. Put them into a large frying pan with the 2 tablespoons of the oil, a knob of butter, pepper and ¼ teaspoon salt with 100ml water and fry until tender. It will take around 10 minutes to soften. Make sure the water has evaporated away. Allow to cool and mix with the ricotta, feta, two of the eggs and season again to taste.

Squeeze the excess water from the spinach and whizz in the food processor and add the remaining egg, ¼ teaspoon of salt, pepper and nutmeg to the spinach mixture.

Make the crumble by rubbing the butter into the almonds and parmesan in a mixing bowl.

Make the base of the cake by opening out the peppers and patting them dry with a kitchen towel. Lay them down to fit the base, cutting them as necessary. They should come up the side by a 1.5cm all around. Next spoon half the leek mixture into the tin and press down lightly with the back of a spoon. Now do the same with the spinach mixture and then with the last of the leek mix. Sprinkle the crumble over the top in an even layer and put into a roasting tray in case of any leaks.

Cook in the oven for 30 minutes or until the crumble is golden brown.

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