Salt-baked Root Vegetables with Labneh


Ingredients 550g strong white bread flour, plus extra to dust 175g fine sea salt, plus ½ tsp 
3 free-range egg whites 
1kg-1.2kg unpeeled assorted root vegetables (we used a mix of heritage carrots, beetroot and swede quarters) Flatbreads to serve For the labneh: 
500g thick full-fat greek yogurt 
(we used Total) 1 tsp lemon juice … Read more

Mushroom and Ricotta Filo Crackers


Ingredients 1 tbsp olive oil 1 shallot, peeled and finely chopped 1 small garlic clove, finely chopped 125g chestnut mushrooms, finely chopped 6 sprigs fresh thyme, leaves only 65g ricotta 15g pine nuts, toasted and chopped 3 sheets of filo pastry 40g butter, melted, for brushing 36 chives, to decorate Instructions Preheat the oven to 200°C/fan 180°C/gas mark 6. Heat the olive oil in a … Read more

Cheese and Chutney Pies


Ingredients 300g plain flour 150g butter, diced 1 tbsp fresh rosemary, finely chopped 2 eggs, 1 separated, 1 beaten 400g goat’s cheese 4 tbsp caramelised onion chutney Instructions Put the flour in a food processor and add the butter. Blitz until the mixture resembles breadcrumbs. Add the rosemary and pulse briefly. Add the egg yolk … Read more