FILO-WRAPPED FETA WITH SPICED HONEY

This is the easiest thing to prepare and will pretty much guarantee you a standing ovation as you present it to the table. Some recipes can take any old filo, but this one works best with the thin kind that you’ll find in Greek or Turkish supermarkets. Hunt some down – it will be worth it.

SERVES 2 H H H

200g block of feta 1 sheet of filo pastry olive or vegetable oil

H sea salt and freshly ground black pepper

H 1 garlic clove

H 2 tbsp honey

H 1 tsp wine vinegar, red or white

H ½ tsp aleppo pepper

(or ¼ tsp dried red chilli flakes)

H 5 sprigs of fresh thyme

1 Wrap the feta in kitchen paper and set aside to dry out a little, patting away the excess moisture until it’s dry. Lay out the filo sheet, brush with the oil and season well. Place the feta along the filo’s short edge and roll it up, folding in the edges before the last fold. Crush the garlic with the side of your knife and put in a small bowl with the honey, vinegar and 1 tbsp of water.

Add half the aleppo pepper or chilli flakes and half of the thyme sprigs.

2 Drizzle a couple of tablespoons of oil into a small frying pan and fry the parcel on a medium heat for 2-3 minutes on each side, or until golden-brown and crisp with an all-over, even colour. Pour the honey mixture into the pan – it will bubble rapidly – and reduce the heat a little. Working quickly, spoon the liquid over the top of the parcel, until it’s all sticky, then remove the pan from the heat. Sprinkle the remaining thyme sprigs and aleppo pepper or chilli flakes over the top of the parcel, cut into two and serve.

Tip Cut the parcel into four to serve as part of a meze selection.