Instructions: Preheat oven to 220c/425f/Gas 7.

1 Cook the potatoes in lightly salted water for 20 minutes or until tender.

Cook the spinach by microwaving in the bag as per the instructions.

2 Drain the cooked potatoes and return to the pan. Mash the potatoes with the hot milk and season well. Divide into two heatproof bowls.

3 Beat the garlic and cheese into one half of the mash and beat the red pesto into the other half. Remove the spinach from the bag and chop finely.

4 Line the bases of four well greased ramekins with the pine nuts. Place equal amounts of cheese mash on top.

5 Top with the chopped spinach and finish with a layer of pesto mash. Pop on a baking sheet and bake for 12-15 minutes.

6 For the Tomato Sauce: Heat a small pan and add a drizzle of olive oil.

Crush the garlic and chop the parsley. Add to the pan and fry for 30 seconds.

7 Add the carton of sieved tomatoes, tomato puree, sugar and a knob of butter. Season well and let it thicken on a simmering heat.

8 For the Winter Compote: Pop the dried fruits into a microwaveable bowl.

Zest the skin of the orange and set aside.

9 Halve the orange and squeeze the juice over the dried fruits using a reamer. Add the cloves, Cointreau and most of the orange zest and mix well.

10 Microwave on high for two minutes. Remove the potato pots from the oven and leave to rest for a couple of minutes.

11 Remove the compote from the microwave and spoon a portion into a dessert dish and lace with creme fraiche.

12 Sprinkle over the remaining zest and cinnamon, and decorate with a sprig of mint.

13 Turn the potato pots out onto a serving plate and spoon around some of the tomato sauce.

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