Chilli, broccoli and mozzarella pies

Method

1. Finely chop the broccoli stalk and cut the florets into small pieces (around 2cm). Set a frying pan over a medium heat, add a dash of oil, the anchovies (if using), broccoli stalk, garlic and chilli flakes, and fry for about 5 minutes. Add the florets with a dash of water, cover and cook for a further 2 minutes.
2. Meanwhile, melt the butter in a separate saucepan, tip in the flour and cook for 1 minute. Slowly whisk in the warm milk until you have a smooth sauce. Beat in the parmesan and mozzarella, taste and season with salt and pepper, then stir in the broccoli mixture and spinach and divide between two pie dishes.
3. Heat the oven to 180°C fan/gas 6. Cut the pastry in half and lay over the dishes, then crimp the edges with a fork and trim off any excess pastry. Brush with beaten egg to glaze, then bake for 20-25 minutes until puffed up and golden. Serve with mash or chips and veg (if you like).