Dark roasted filo pie

SERVES 6

350g (12oz) diced sweet potato Mild olive oil, for drizzling and frying

¼ tsp ground cinnamon

1 small red onion, finely sliced 4 tbsp Whole Earth Crunchy

Dark Roasted Peanut Butter 200g (7oz) baby spinach, rinsed 6 filo pastry sheets

100g (3½oz) feta cheese salt and freshly ground

black pepper

Preheat the oven to 200°C/

Gas Mark 6.

Toss the sweet potato with enough olive oil to coat, add the spices and season well with salt and pepper. Place in the middle of the hot oven for 35 minutes until completely soft to the point of a sharp knife. Remove from the oven and allow to cool. Turn the oven temperature down to 180°C/Gas Mark 4.

the sweet potatoes are roasting, heat a teaspoon of oil in a small frying pan over a low heat and fry the red onion for 15 minutes until completely soft and translucent. Set aside.

Place the spinach in a saucepan with a lid and cook over a medium heat for 5 minutes, turning occasionally until wilted. Remove to a colander and place a weight (a jar or a clean, heavy bowl) over the spinach to push out as much liquid as possible.

Once the sweet potato has cooled slightly, blitz in a food processor with the peanut butter until smooth. Set aside.

Grease a loose-bottomed 23cm (9in) round tin with olive oil. Drape over a sheet of filo, allowing the pastry to come up the sides in the tin. Brush with olive oil and repeat with the remaining sheets of filo, overlapping the sheets at angles as you go to create a ruffled effect.

the sweet potato mixture over the middle of the top filo layer to reach the sides. Dot the wilted spinach over the top, along with the red onion. Crumble the feta over the top of the pie in large chunks, then bake in the oven for 25 minutes until the feta is golden in places and the filo is crisp all over.

Allow to cool for 5 minutes before lifting out of the tin and slicing into wedges. Serve simply with dressed salad, as part of a picnic or alongside baby potatoes and wilted greens.

MAKES 8

225g (8oz) self- raising flour,

plus extra for dusting

40g (1½oz) caster sugar

½ tsp bicarbonate of soda a pinch of salt

75g (2¾oz) unsalted butter,

chilled and diced

1 large free- range egg

60ml (2fl oz) buttermilk a little milk, to glaze jam and clotted cream, to serve strawberries, to serve (optional)

Preheat the oven to 200°C/ Gas Mark 6. the self-raising flour into a large bowl along with the sugar, bicarbonate of soda and salt, then mix together.

Add the diced butter into the flour mix and rub in gently with your fingertips until the mixture resembles fine breadcrumbs.

In a small bowl, whisk the egg and the buttermilk together.

Add the wet ingredients to the flour mixture and bring together to make a soft dough with your hands. Don't worry if it seems a little sticky, as this makes a nice soft scone.

Dust a work surface with extra flour, then roll out the dough 3cm (1in) thick

Using a 5cm (2in) cutter, cut out the scones. Try not to twist the cutter as this makes the scones rise unevenly. A tip is to dip the cutter in flour each time.

Re- roll the off cuts and cut out more. You should be able to make 8 scones.

Place on a baking sheet lined with parchment and brush the tops with a little milk to glaze. Bake for 10-12 minutes until golden brown, then transfer to a wire rack to cool.

Serve with strawberry jam and clotted cream. If you are feeling fancy, add some fresh strawberries on the side.