Heat the remaining olive oil in the pan. Fry the onions, mushrooms and spices with a little seasoning for about 4 minutes until most of the moisture has evaporated. Add the garlic and saute for 2 minutes. Stir in the chestnuts and cook for 1 minute, then stir in the spinach and the marmalade. Season to taste.

Preheat the oven to 180C/350F. Brush the inside of a 20 centimeter / 8 inch spring-form cake tin with a little melted margarine. Brush each piece of filo pastry with melted margarine and use to line the tin, pressing in gently into the sides and leaving the ends hanging over the edge of the tin. Spoon in the filling. Fold the overhanging pastry into the centre and crumple into peaks.

Stand the tin on a baking tray and bake for 30 minutes. Remove the outside ring from the tin and cook the pie for a further 20 minutes to crisp and brown the sides.

Meanwhile make the coulis. Heat the olive oil in a pan add garlic and ginger and fry for 2 minutes. Stir in the tomatoes, vinegar, sugar and rind and simmer gently for 25 minutes stirring frequently. Allow to cool for 5 minutes. Transfer to a processor and process until smooth. Reheat and season.

Transfer the torte to a warmed plate and cut into slices. Serve with the coulis, herb roasted potatoes and steamed brussel sprouts (if you are of that ilk).