Smokey Pork & Caramelised Onion Filo Pie

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook onion, stirring, until softened, 5-6 minutes. • Reduce heat to medium. Add the balsamic vinegar, brown sugar and a splash of water and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook celery and carrot until tender, 3-4 minutes. • Add pork mince and cook, breaking up with a spoon, until just browned, 3-4 minutes.

• SPICY! This is a mild spice blend, but use less if you're sensitive to heat! Add All-American spice blend, tomato paste, baby spinach leaves and garlic and cook, stirring, until fragrant, 1-2 minutes. • Add the water and cook until slightly thickened, 1-2 minutes. Stir through caramelised onion. Season to taste.

• In a small heatproof bowl, add the butter, then microwave in 10 second bursts until melted. • Transfer pork filling to a baking dish and sprinkle over shredded Cheddar cheese. • Lightly scrunch each sheet of filo pastry and place on top of pork mixture to completely cover. • Gently brush melted butter over pastry to coat. Bake pie until pastry is golden and cheese is melted, 15-20 minutes. Little cooks: Add the finishing touch by sprinkling the cheese over the pork filling.