450g floury potatoes, such as Maris Piper or King Edward, peeled and cut into quarters
1 tbsp sunflower oil
2 garlic cloves, crushed
100g/3½oz baby spinach leaves
250ml/9fl oz double cream
pinch freshly grated nutmeg
flaked sea salt and freshly ground black pepper
tsp garam masala
Put the flour and butter in a food processor and blend until the mixture resembles fine breadcrumbs.
Add the egg and pulse until the mixture just comes together as a dough.
Bring the dough together and flatten into a round shape.
Put the pastry in the centre of a 20cm/8in springform cake tin and carefully ease it over the base and up the sides of the tin.
Take the cauliflower florets, oil, onions and korma paste and mix together thoroughly in a bowl.
Tip into pre heated roasting tray and roast in 200°C oven for 30 mins, when cooked with colour set aside to cool.
Cook the potatoes in boiling water for 15 minutes, or until just tender. Drain in a colander, tip back into the saucepan and cut into 3cm/1¼in pieces with a round-bladed knife.
Melt the butter and oil in a large frying pan and fry the garlic gently for 2 minutes
Add the potatoes, the spinach leaves and roast cauliflower mix , season with nutmeg, salt and freshly ground black pepper. Mix all the ingredients together until well combined.
Spoon the filling mixture into the pastry case. Pour over the cream and allow it to drizzle down between the layers. Sprinkle the garam masala on top. Place the tin on a baking tray and bake in Preheat the oven (200°C/180°C (fan)/Gas 6).
Bake in the oven for 40-45 minutes, or until the pastry is crisp and pale golden-brown.
Leave the pie to cool in the tin for 10 minutes. Remove the pie from the tin and place it on a serving plate. Cut into thick wedges with a sharp knife.