TYPICAL BRITISH MEALS RECIPES

Steps:

• Preheat the oven to 190°C / fan 170°C / gas 5

  Cook the onion in the olive oil, until soft and clear

  Add the spinach, add a squeeze of lemon juice and touch of salt and pepper, once the spinach has thawed and cooked in with the onion - leave to cool.

  In a bowl break up the block of feta, and add the cooled down spinach and onion mix – mix together thoroughly 

  Prepare the pastry – Remove the filo pastry from its packaging and cover with a damp tea towel (keeping it covered as you work). Take a sheet at a time, brush all over with melted butter then lay in the tin, so it covers the base and overhangs the sides. Take another sheet, brush with butter and lay on top, overlapping the sheet already in place, one you have 3 layers, add your spinach and feta mixture

  Now add more sheets to top the pie, with butter brushed in-between each

  Once you’ve used all the pastry – score the top into squares, how you will end up serving each piece

  Have a final brush of butter, sprinkle some nigella and sesame seeds over the top and bake for around 25-30 minutes or until the pastry is golden brown

Steps:

• Preheat the oven to 180ºC/fan 160ºC/gas mark 4. Brush the aubergine slices all over with 2 tablespoons of the oil. Arrange in a single layer on a large baking tray and bake for 10 minutes.

  Meanwhile, heat the remaining oil in a pan, add the garlic and cook for 2 minutes. Stir in the chopped tomatoes, tomato sauce, basil and some freshly ground black pepper. Simmer for 10-12 minutes until thickened.

  Spoon a little of the sauce into a 1.5 litre oven proof dish. Add a layer of aubergine slices then top with some mozzarella. Repeat until everything is used up. Sprinkle with the hard cheese; bake for 20 minutes.

  Garnish with the extra basil and serve with the bread and salad on the side.