10 outstanding recipes to pull out and keep

THE COLLECTOR’S EDITION

Spinach and feta filo pie

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In association with AVS Fencing & landscaping

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RECIPES THE delicious. FOOD TEAM PHOTOGRAPHS TOBY SCOTT STYLING OLIVIA WARDLE FOOD STYLING SOPHIE AUSTEN-SMITH & OLIVIA SPURRELL

HOW TO CREATE A BEAUTIFUL OUTDOOR SPACE

• Think and plan What do you want to use the space for? Big gatherings with friends, eating outside for two, three or four – or for moments of solitude with a cup of tea on a sunny day? Think about how to capture the best of the sunlight: are bright mornings your favourite? Or golden afternoon/setting sun?

• Demarcate the area Use walls and fencing (existing or new) to anchor or enclose an area – a corner of the garden can create a focus. Define the area with features such as big pots or planters, sleepers, trellises or flower beds. A bed of plants of different heights creates a softer, more intimate backdrop. A clever trick is to incorporate capped edges or indents into raised beds to create space-saving seating. Brighten a wall by threading a trellis with vines or flowering climbers or fixing small potted plants in brackets at different heights.

• Remember the weather Do you need the shade of a tree or a high trellis or will a parasol do? If it’s a windy spot think about a windbreak of shrubs.

• Furniture If you plan to linger, go for comfort (and cushions!). The new breed of all-weather faux wicker is longlasting and good-looking, and there’s no need to bring it inside in winter.

• Create the mood Good lighting is a must: candles, lanterns or strung fairy lights (with access to power). Use solar lights to cast a glow in container plants.

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SUMMER SPUDS Crispy potato and halloumi bake

Spinach and feta filo pie V

SERVES 12-14. HANDS-ON TIME 40 MIN, OVEN TIME 50-60 MIN

FOOD TEAM’S TIP

To coil the filo, the pastry needs to be kept moist. Cover it with a clean damp tea towel and use plenty of melted butter. Any tears can be patched up with the final sheet – a bit like papier-mâché.

• 7 filo pastry sheets (we used a 270g pack Jus-Rol filo pastry sheets)

• 125g unsalted butter, melted

• ½ tbsp sesame seeds

• ½ tbsp nigella seeds

FOR THE FILLING

• 5 spring onions, finely chopped

• 1 small onion, finely chopped

• Glug olive oil

• 2 x 400g bags young leaf spinach

• 300g feta cheese, crumbled

• 150g goat’s cheese, crumbled (we used Capricorn with the rind)

• 40g pecorino, grated (or vegetarian alternative)

• 3 medium free-range eggs, lightly beaten

• Bunch fresh dill, chopped, plus extra to serve

• Small bunch fresh flatleaf parsley, chopped

• 1 tsp dried mint

• Pinch chilli flakes

• Finely grated zest and juice 1 lemon

• 75g toasted pine nuts (optional)

• Nutmeg for grating

• Greek yogurt and mixed olives to serve

YOU’LL ALSO NEED…

• Baking sheet lined with baking paper

1 For the filling, gently fry both types of onion in a pan with a glug of olive oil and seasoning for 6-8 minutes until starting to soften. Set aside in a large mixing bowl while you prepare the spinach.

2 Wilt the spinach in batches in your largest pan with a tiny splash of water (or in their bags in the microwave, if you prefer). Drain, cool, then squeeze out any excess water in a colander using a wooden spoon. Put in a clean tea towel or muslin square and squeeze tightly to remove any remaining water. Roughly chop and put in the bowl with the onions.

3 Add all the cheeses, the eggs, fresh and dried herbs, chilli flakes, lemon juice, pine nuts (if using), a good grating of nutmeg, a little salt and plenty of black pepper, then mix thoroughly.

4 Heat the oven to 190°C/170°C fan/gas 5. Put 1 rectangular sheet of filo on a work surface, brush all over with melted butter, then top with another sheet of filo, brushing as before. Add a third of the spinach mixture in a line along one long edge, then roll up into a cylinder, brushing the filo with butter as you roll (see tip).