Preheat your oven to 240°C/220°C fan/gas mark 9. Remove the puff pastry from your fridge and allow to come up to room temperature.

Halve, peel and thinly slice the onion.

Heat a drizzle of oil in a large frying pan on medium heat. Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.

Meanwhile, boil a full kettle.

Quarter the salad potatoes (no need to peel). Trim the courgette, then halve lengthways. Slice widthways into 1cm thick pieces. Halve the bell pepper and discard the core and seeds. Chop into 2cm chunks. Peel and grate the garlic (or use a garlic press).

Meanwhile, pop the spinach into a sieve in your sink.

Pour over the boiling water from your kettle until wilted and piping hot. Once wilted, squeeze out all of the excess water from the spinach with the back of a spoon.

Pop the potato chunks onto a large baking tray. Drizzle with oil, sprinkle over half the mixed herbs, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.

When the potatoes are halfway through cooking, add the courgette and bell pepper to the baking tray. Drizzle with oil, season with salt and pepper, then toss together.

Return to the oven for the remaining time until the veg has softened, 15-20 mins.

Once the onion has softened, add the garlic and sugar for the onions (see pantry for amount) and cook until caramelised, 1-2 mins more.

Stir the wilted spinach, remaining mixed herbs, ricotta, hard Italian style cheese and salt (see pantry for amount) into the onions until combined. Season with pepper.

Keeping the puff pastry on the paper it comes on, cut it into quarters to make 2 rectangles per person.

Place a large spoonful of the spinach mixture in the middle of a pastry rectangle, leaving a border all around it. Lay another pastry rectangle on top, pressing it down on the sides so the spinach mixture sits snugly inside. Trim the edges to neaten them and seal shut with the back of a fork. 

Repeat with the remaining spinach and pastry. TIP: Brush the top of the pastry with a little milk if you have some.

Transfer the paper with your pies to another baking tray. Bake on the top shelf of your oven until the pastry is golden brown, 15-20 mins.

When the veg and potatoes have 5 mins remaining, drizzle over half the balsamic glaze and the honey (see pantry for amount). Toss together. Return to the oven to finish cooking.

Share the spinach cheese pies between your plates. Drizzle over the remaining balsamic glaze.

Serve the balsamic-honey veg and potatoes alongside.