A guide for all seasons
Embracing the seasonal change of produce
BRING THE RHYTHMS
of the seasons into your kitchen with this timeless guide to cooking and celebrating produce, all year round.
Seasoning spans the four seasons of the year, with insights into over 50 vegetables and fruits.
Award-winning food writer Angela Clutton explores their seasonality, offering tips on shopping and storing, countless ways to use them, flavour partners and how to minimise waste.
This book illustrates how embracing seasonality is about understanding the cycles of the land and the climate – even, or especially, as it changes – and how they have the ability to make things taste the best possible versions of themselves.
FILO TART of MIXED GREENS and FETA
Winter’s fabulously bitter leafy greens (of which chard is here the star, ably supported by cavolo nero) have their edge smoothed out by baking them with cheese. The ratio of nutritious to comforting is just right.
You could happily switch round the proportions of the greens here. Or swap in whatever leaves you have hanging around – spinach, kale, beetroot tops, turnip tops, collard greens – they’d all be just as lovely, just as green.
Ingredients
400g chard
200g cavolo nero
1 medium onion
4 Tbsp olive oil
1/2 orange
1 tsp ground cinnamon
3 eggs
200g feta
40g leafy herbs (any mix of dill, mint, coriander [cilantro], parsley) 1 Tbsp honey nutmeg, for grating
1 Tbsp plain (all-purpose) flour 4 sheets of filo pastry salt and black pepper 23cm springform cake tin
Method
Separate the stalks and the leaves of the chard and cavolo nero. Trim and finely chop all the stalks. Wash all the leaves, drain and shred.
Peel and chop the onion. Heat 2 tablespoons of the oil in a deep frying pan. Gently cook the onion until just about softening, then add the chopped stalks. Season, squeeze in the juice of the orange half, stir round and cook for 10 minutes until soft. Add the cinnamon, then the shredded leaves. Cook for 5 minutes to wilt, then take off the heat. Let it cool a little before spooning into a fine sieve set over a sink or bowl to drain away any excess liquid.
Beat the eggs in a large mixing bowl. Crumble in the cheese. Chop the herbs and add too, keeping just a few back for garnish. Mix well, adding the honey and a good grating of nutmeg. Add the drained chard mix and combine thoroughly. Taste before seasoning. Up to here can be done ahead of time.
Preheat the oven to 190C fan. Brush the cake tin with some of the remaining oil and dust with the flour. Lay one sheet of filo in the base, overhanging the sides. Brush it with oil, then lay another sheet of filo on top, going crossways to cover the other sides of the tin. Oil and repeat with 2 more sheets. Fill with the cheesy greens filling. Bring up the overhanging pastry and scrunch to form an edge to the pie (not a lid). Bake for 25 minutes until the pastry edges are golden.
Cool in the tin for 5 minutes, then remove and serve warm or at room temperature with the reserved chopped herbs scattered over.
— Serves 6 as a main