One of the (many) things I wanted to do while travelling in Italy was to try Fernet-Branca – a dark, bitter, aromatic digestive (liqueur) that was first made in Milan in 1845. 

It's heartbreaking to just throw out the lush leafy tops of beetroot bunches. Good news is, you can use them just like silverbeet, spinach or any other leafy greens - add them to salads, soups and pies for another colour and flavour dimension. Here we combine them with some cheese and herbs all wrapped up in a flakey golden shell. This pie is great for packed lunches, and freezes well (in the rare case of leftovers). 

This mix is dedicated to my time living in New York. To old friends, new friends and everyone I met along the way, from those who I shared the dance floor with, sat next to in a bar, dined in the same restaurant or shared a cab with... thanks for making the last three years some of the best in my life.