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| FILO SPINACH AND RICOTTA PASTRIES |
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These delicious little parcels of
spinach and creamy ricotta encased in
crisp filo pastry originate from Morocco
Serves
6
- 350g baby spinach, washed and dried
- 150g filo pastry
- 50g butter, melted
- 250g fresh ricotta cheese
- 50g pine nuts, toasted in a dry
frying pan
- Sea salt and freshly ground
black pepper
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Put the spinach into a large saucepan over a medium heat. Cook, stirring, until all the leaves have wilted – about 5 minutes. Transfer to a large colander and let cool, while the excess liquid drips out.
Put a tea towel on to a clean work surface and put a sheet of filo on top. Brush with melted butter and layer 3 more of the sheets on top. Brush with melted butter and layer 3 more of the sheets on top, brushing each with butter.
Put the ricotta, pine nuts, cooled spinach, salt and pepper into a bowl and mix. Spread the mixture over the filo, leaving a 5cm border all around.
Starting with the long side, roll up the filo into a log shape, using the tea towel to help you roll, and lightly twist the ends to enclose. Brush all over with butter, transfer to a baking sheet and cook in a preheated oven at 180ºC, 350ºF, Gas 4 for 30 minutes until golden.
Slice and serve with slow-roasted tomatoes. Top
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| FISH AND SPRING GREENS PIE |
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Everyone loves a fish pie, packed with
goodness. With velvety sauce and
mashed potato, it’s real comfort food
Serves
6
- 500g white fish fillet, such as cod,
haddock or whiting
- 500g trout fillet
- 200g uncooked peeled prawns
- 100g prepared scallops
- 300g spring greens or Savoy
cabbage, coarsely chopped
- 1kg potatoes, cut into equal pieces
- 50g butter
- 100ml milk
- Sea salt and freshly ground
black pepper
For
the sauce
- 500ml milk
- 100g butter
- 50g plain flour
- 100g Cheddar cheese, grated
- Sea salt and freshly ground
black pepper
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Dry the fish and seafood thoroughly with kitchen paper. Arrange the spring greens in a large ovenproof dish and put the fish and seafood on top.
Cook the potatoes in boiling, salted water for 20 minutes, or until tender when pierced with a knife. Drain and return to the saucepan. Mash well, then add the butter, milk and salt and pepper to taste. Beat well with a wooden spoon, then set aside until needed.
To make the sauce, put the milk into a small saucepan and heat gently until warm. Melt the butter in a separate saucepan and add the flour. Remove from the heat, stir, return to the heat, then adda little of the warm milk. Stir well, then gradually stir in the remaining warm milk until the sauce is smooth. Add the cheese, salt and pepper, then pour over the fish.
Spoon the mashed potatoes evenly over the top, giving it a scalloped effect. If you want a more traditional look, run a fork over the surface of the potato.
Transfer to a preheated oven at 200ºC, 400ºF, Gas 6 and bake for 20 minutes, then reduce to 160ºC, 325ºF, Gas 3 and cook for 25 minutes more. Top
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| PANETTONE BREAD AND BUTTER PUDDING WITH PLUMS |
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Cut the slices of buttered panettone in half and put a few slices of plum on top. Arrange in an overlapping layer in a buttered baking dish, enamel if possible.
Put the milk, cream, sugar and eggs into a bowl and whisk. Pour the mixture over the panettone and plums. Chop any remaining plum slices into small pieces and sprinkle over the top. Set aside for 1hour to let the panettone soak up the creamy liquid.
Cook in a preheated oven at 180ºC, 350ºF, Gas 4 for about 35 minutes. Serve warm. Top
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