1. If your kale is unwashed then start by rinsing it under a tap and draining in a colander.
2. Pack the kale into a large pan over a medium heat and stir for about 5 minutes until the kale is soft and wilted then tip back into the colander to drain. When it’s cool enough to handle, squeeze it well to remove as much of the water as possible.
3. Roughly chop the wilted kale and tip into a mixing bowl.
4. Add the shallots, garlic, olive oil, lemon juice and a pinch of salt and pepper. Give this a good mix and then add the goats cheese and Parmesan and mix again.
5. Cover with clingfilm and set aside for later.
6. Switch your oven on to 160°C. Unwrap the filo pastry and lay one sheet on your work surface and brush with the melted butter. Lay another sheet of filo pastry on top and repeat until you have a stack of six filo pastry sheets.
7. Using a large round cutter, cut out 10 discs of filo pastry.
8. Divide your kale and cheese mixture evenly between the discs by putting about a tablespoon of the mixture in the middle of each pastry disc.
9. Lightly brush the edges of each disc with the beaten egg and carefully pull up the edges of each disc and pinch together to make a parcel leaving the top open and the filling visible. This part is fiddly so patience is required and remember that they don’t have to be perfect.
10. Lightly brush around the outside of each filo parcel with the rest of the beaten egg and then sprinkle the sides and top with sesame seeds.
11. Place the filo parcels slightly apart on a baking sheet lined with baking paper and bake in the oven for around 20 minutes, or until the pastry is golden brown and crispy.
Asparagus wrapped in filo on goatscheese. y goatscheese. Place a stick of asparagus on top of the cheese with the tip sticking out over the edge of the filo and turn up the bottom of the pastry to cover the end of the asparagus and loosely rollup like a swiss roll
We’re in the midst of fig season here in France and I’m loving it. Without a doubt they’re one of my favourite fruits and as we’re relative newbies here only in our second fig season they still feel rather decedent and exotic
Dip the goatscheese into the egg then into the breadcrumbs, turning so fully covered. Slice the goatscheese into 6 even rounds. Once the goatscheese is ready and the timer goes off carefully place 3 rounds on top of the prepared salad and finish off with an extra drizzle of the dressing. 100g log of soft goatscheese
A carton of cream cheese. A whole meal packaged and baked in individual parcels. (See photos below) When the potatoes are cooked mix with the cream cheese, the rind of the lemon and a good sprinkling of dill