Recipe: Peach and Apricot Filo Parcels

I did this as a dessert for a Greek inspired Sunday roast last week. I'm certainly making no claims for its' authenticity but I think the flavours work well together. It's also good with a fruit coulis to dip into. I've made these a few times now, they do tend to split a bit when you bake them but the filling is thicken enough that it doesn't leak out. There'll be some filo pastry left over, once I've decided what to do with it, I'll put it up on here!

1 pack of rolled filo pastry

Half a bag of dried figs

1 tin of peaches

30g melted butter

Preheat the oven to 220C and line a baking sheet with greaseproof paper.

Drain the peaches of their juice and put with the dried figs in a food processor until relatively smooth.

Unroll the filo pastry and cut lengthways in half so each sheet is 2 strips about 15cm x 30cm. Using your fingers brush the pastry with some water round the edges and put a heaped teaspoon of the fig mixture onto the end of the sheet. Roll up lengthways, occasionally crimping the pastry on the sides to form a solid parcel.

Brush with melted butter and bake in the oven for 20 minutes or until golden brown. They may split slightly but the filling should cool solid enough. Serve with a greek yogurt and honey dip.

Recipe: Linguine with savoy cabbage and bacon

This recipe is perfect for spring! You could add a handful of fresh peas or steamed asparagus to it as well.

Serves 2

6 rashers streaky smoked bacon

half a savoy cabbage, thinly shredded

1 large onion

80ml single cream

200g linguine

Heat a large frying pan and add the bacon and onion. Fry until the bacon is crisp and the onion has softened. Add the cabbage and stir well. Set a large pan of salted water to boil. Stir fry over a medium heat for 15-20 mins until the harder stalks of the cabbage have softened slightly. Stir in the cream and season with salt and pepper. Cook the linguine according to instructions and drain. Stir this into the cabbage mixture and serve.