Ping Coombes' Giant Malaysian Curry Puff

1 Heat the oil in a large frying pan over medium heat. Cook the onions for about 5 minutes, until softened.

2 Stir in the curry powder cook for a few seconds then add the curry leaves cook for 1 - 2 minutes until the leaves start to cripsen. Add the diced potatoes, 1½ tsp salt and the sugar. Add 560ml water and bring to boil. Lower the heat and simmer for 15-20 minutes, till the potatoes are soft but still holding their shape.

3 Meanwhile, squeeze out as much water as possible from the spinach then chop roughly. Stir into the pan until well mixed then transfer to a shallow tray to cool. Once cooled, stir in the cheeses.

4 Preheat the oven to 180ºC, gas mark 4. Brush a deep, 22x32cm roasting tin or ovenproof dish with a little melted butter. With the long edge of the tray facing you, place the first sheet lengthways covering only half of the tray with some of the pastry overhanging the shorter edge. Work the pastry into the corners of the tray and brush with butter. Repeat with the second sheet slightly overlapping the first on the opposite side, then brush with butter.

5 Place two more sheets of filo into the tin in the opposite direction, brushing with butter as you go, then repeat in the opposite direction again.

6 Spoon the filling into the tin, then fold over the edges of the pastry. Brush the remaining pastry with butter, loosely scrunch, then place on the top to cover the filling. Sprinkle with the nigella seeds and bake for 1-1½ hours until crisp and golden brown (covering with foil if the pastry gets too dark).