Sometimes people ask us how best to eat our pies. Well, if you are having our Spinach, Feta & Toasted Pine Nut Pie this is what we would do. To complement it in a really colourful and simple way its great to cook up some oven roasted vine tomatoes.

• 600g cherry tomatoes, on the vine
• tbsps olive oil
• Sea salt and freshly milled black pepper
• Fresh basil leaves
• Balsamic vinegar

1. Pre-heat the oven to gas mark 6, 400°F, 200°C.
2. Toss the cherry tomatoes in the olive oil.
3. Season with sea salt and freshly milled black pepper.
4. Place on a roasting tin and roast for 15-20mins or until the skins are turning gliden and wrinkly.
5. Serve with torn fresh basil leaves and a splash of balsamic vinegar and a warm Higgidy pie.

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