MELTING GOATSʼ CHEESE PARCELS

A veggie option thatʼs so delicious, all your guests will want a bite. This recipe serves 2, but is easily doubled (or more) to make as many as needed. Hands-on time 15min. Cooking time 15min. Serves 2

◆ 2 x large sheets filo pastry, we used Jus-rol ◆ 2tbsp olive oil

◆ 100g goatsʼ cheese round

◆ 2tsp red onion marmalade

◆ 1tbsp chopped walnuts

◆ 2 fresh thyme sprigs

◆ Zest ½ lemon

1 Preheat oven to 200°C (180°C fan) mark 6. Cut each sheet of filo pastry (measuring about 28 x 38cm (11 x 15in) into four equal pieces. Brush the top of each piece with oil, then stack, oil-side down, on a baking sheet – rotating the slices so they don’t overlap completely.

2 Cut the goatsʼ cheese in half to make 2 rounds. Spoon 1tsp red onion marmalade into the centre of each pastry case and top with cheese, a few chopped walnuts, a fresh thyme sprig, a little lemon zest and some seasoning. Pinch together the pastry to cover the cheese (making a parcel) and cook in the oven for 12-14min until golden. Serve immediately.

PER SERVING 447cals, 15g protein, 30g fat (11g saturates), 28g carbs (7g total sugars), 2g fibre

GET AHEAD Prepare the parcel up to a day head. Cover the parcel on the baking sheet (or plate if you have no space) with clingfilm and chill. To serve, allow to come up to room temperature, then remove clingfilm and complete recipe.