Savoury treats

Brought these beauties in for my colleagues today – Feta, Spinach & Pine Nut Parcels. Recipe below 👇🏻

4 sheets filo pastry
2 tbsp butter, melted
75g feta, crumbled
150g baby spinach
1 tbsp olive oil
1/2 red onion, finely chopped
2 garlic cloves, crushed
Grated zest of 1 lemon
1/2 red chilli, de-seeded & finely chopped
25g parmesan, grated
1/2 tsp paprika
1 tsp dried oregano
1/2 tsp ground cinnamon
1 tbsp fresh parsley
25g toasted pine nuts

  1. Preheat oven to 180C and grease a large baking tray with butter.
  2. Heat olive oil in a frying pan and gently fry the onion, garlic and chilli until really soft.
  3. Add the paprika, oregano and cinnamon and cook out for a couple of minutes, then add the spinach and cook until wilted.
  4. Strain over a sieve to get rid of any excess moisture. Set aside to cool.
  5. In a large bowl, mix the lemon zest with the pine nuts, parsley, parmesan and feta. Tip in the spinach and onion mixture and combine everything thoroughly.
  6. One at a time, take a sheet of filo pastry and cut into two long strips. Keep the rest of the filo covered to avoid it drying out.
  7. Brush each with melted butter. Put 1 tbsp of filling at one end then fold over to form a neat parcel, tucking in the edges. Brush with more butter to seal everything in.
  8. Repeat with all of the filo until you have used all of the filling. Place the parcels on the baking tray and cook in the oven for around 20 minutes until golden and crisp. They will be a little soft due to the moist filling but will firm up once cooled. Cut each parcel in half to serve. Enjoy warm or at room temperature.

Private dinner party

Last night’s supper club for a local customer in Chester was a great success. I arrived at my lady’s house mid afternoon to finish cooking and set up, then served the guests their starters and mains before leaving them to it with the desserts available for them to help themselves to! I had very nice feedback when I was there, and it was a pleasure for me to provide dinner for such lovely people.

Autumn Supper Club

Busy evening spent preparing many elements of this menu, which will be served tomorrow at a supper club that I’m hosting for one of my local customers. Full of seasonal ingredients and some of my favourite flavour combinations 👩🏻‍🍳🍂🍴✨ •

Autumnal salad

A warm Feta & Butternut Squash Salad with Roasted Tenderstem Broccoli, Red Onion, Peppers, Tomatoes & Olives, topped with Toasted Chilli Seeds, Fresh Mint and a Pomegranate Dressing. Just what was needed after a busy weekend and a cold Autumn Monday.

Porridge season

I don’t often have time during the week for this but at weekends I love a warming bowl of oat and chia seed porridge made with almond milk, honey, blueberries, raspberries and flaked almonds. Breakfast for me is so important for many reasons – I never, ever miss it (unless I’m forced to wait until brunch!)