Page Title

Brush with olive oil and sprinkle with fennel seeds, salt and pepper.

Bake for 30-40 minutes or until golden .

Allow to cool

before serving.

Text Box: 150ml extra virgin olive oil 1 brown onion, chopped 3 cloves garlic, finely chopped 2 tbsp capers, chopped 800g –900g Spinach, coarsely chopped. 4 sprigs mint, leaves torn 4 sprigs oregano, leaves torn 4 sprigs flat-leaf parsley, leaves torn. 2 eggs, 250g goat ricotta 120g goat feta Sea salt & cracked black pepper 12 large sheets filo pastry

Text Box: 2 tbsp ground fennel seeds. Preheat oven 165c. Heat 50ml olive oil in a large, wide heavy-based pan over medium heat. Add onion,garlic and cook for 2-3 minutes. Add capers and half the spinach and cook for 4-5 mins. Drain in a colander and press out excess liquid. Place in bowl and set aside. Add a little more oil to the pan and cook herbs and remaining spinach until wilted. Drain and press out excess liquid. Add to bowl. Add eggs, ricotta and feta to spinach mixture

Text Box: and stir well to combine. Season Greaee a round 20 centimeter cake tin and line base with baking paper. Place two pastry sheets on a lightly floured surface and brush with olive oil. Repeat twice more. Place half the spinach mixture along the centre of pastry and roll lengthways. Place roll in circle around the outside of the cake tin. Repeat with remaining pastry and spinach mixture to make a second roll and arrange inside first to cover base of tin.

Text Box: Whisk butter in a stainless-steel bowl until light and creamy. Add yoghurt and egg yolks and whisk again till glossy. Whisk in olive oil. Set aside at room temperature. Halve salmon fillets and poach in lightly salted simmering water with a little of the lemon juice for 4-6 minutes. Remove and drain well. Set aside to rest for 5 minutes.

Text Box: Flake salmon and stir through butter mixture. Season with salt , pepper and remaining lemon juice. Set aside for 20 minutes, then fold through chives. Salmon rilletes beats any store bought fish paste or pate. Spread it on fresh or toasted bread or shape spoonfuls in baby cos leaves with avocado, asparagus, chives and lemon.

Text Box: 100g soft unsalted butter 80 g plain goat milk yoghurt 2 egg yolks 50ml virgin olive oil 2 x 25og Salmon fillets, boned and skin removed. 1 lemon , juiced. Sea salt and cracked black pepper 1/2 bunch chives, finely chopped.

Text Box: 1/2 teasp nutmeg 1/4 teasp salt Beat potato, butter and sugar. Add egg Mix flour, nutmeg, alternately with goat milk. Add lemon essence, and salt

Text Box: 1/2 cup mashed potato 1 cup goat milk 1 egg 3/4 cup chopped raisins Lemon essence 1 1/2 oz butter 3/4 cup self raising flour

Text Box: Bake in a moderate oven 30 minutes. When cooked, brush over with melted butter & sprinkle sugar and cinnamon on top.