Serve up a pie with a Wilted Radiccho and Spinach Salad.

• 3 tablespoons olive oil
• 1 head radicchio, trimmed and cut into strips
• 225g baby spinach leaves
• 2 tablespoons wine or sherry vinegar
• Salt and freshly milled black pepper

1. Heat the oil in a large pan
2. Add the radicchio and toss for about 30 seconds, add the spinach and toss for a further 30 seconds
3. Cover the leaves and cook for approximately 2 mins, when the leaves will have wilted
4. Add the vinegar and the seasonings and serve at once with Higgidy Potato, Bacon and Cheddar Tartiflette.

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