Preheat oven to 220C. Steam the kale for about 5 minutes or until soft. Heat a little olive oil in a frying pan and cook the onion for five minutes or until soft. Add the kale, with a little sprinkle of sea salt as you go. Reduce heat to low and cook for about 20 minutes or until the kale is soft and almost jammy in texture. Remove from heat and let cool for five minutes.

Whisk the ricotta, feta, eggs and lemon zest together and then fold the kale into this mixture.

Wipe your pan clean then return to medium-high heat. Add another splash of olive oil, then the garlic and harissa. Cook for a minute then add the lamb, stir to break it up and cook for about 8 minutes until browned. Add the tinned tomatoes, reduce heat to low and simmer, uncovered for 10 minutes. Remove from heat, check seasoning and set aside.

Now to prepare the filo tart base; I use a 24cm springform cake tin but a rectangular baking tray with 4-5cm sides would be good too.

Grease the base and sides of your tart tin with a little of the melted butter. Lay your filo pastry out on a work surface, brush one sheet with the melted butter and gently lay across the cake tin, press into the edges so the excess pastry is hanging over the sides.

Repeat with remaining five sheets. Spoon the lamb then the kale mixture on top. Bring the pastry edges over and onto the filling to make a rough lid.

Brush this with a little more butter and sprinkle with the sesame and nigella seeds. Bake for 35 minutes or until filo pastry top is golden brown. Serve with plenty of Fresh Fodder Tzatziki, greens and a chopped salad of cucumber and tomato sprinkled with sumac.