TRY THESE SUP

Melt the butter on a gentle heat add the onion and garlic. Season with salt and freshly ground pepper and sweat for 3-4 minutes to soften the onion and garlic.

It should smell fragrant and look translucent, and should not colour.

Add the peas and cover with the hot stock. Leaving the lid off the pan and bring to the boil and simmer for 5-8 minutes. Add the herbs if you are using them and blend until smooth.

Season with salt, freshly ground pepper and a pinch of sugar if you like, which enhances the flavour even further. Serve immediately. This soup freezes extremely well.

Squeeze as much water as possible from the spinach. Take a large frying pan and add the butter. When melted, add the spinach, season really well with pepper and nutmeg, and a pinch of salt, and cook for around 10 minutes until the spinach is wilted and the excess water has evaporated. Set aside to cool and squeeze out any excess water again.

Preheat the oven to 180C/Gas Mark 5. Crumble the feta into a large mixing bowl. Add the beaten eggs, followed by the spinach and chopped dill and stir together well.

Melt butter in small pan and then set out your tin, ready to assemble. Unroll the filo pastry, remove a sheet and drape it in to the dish. Brush with butter. Repeat this with another three filo sheets, brushing each with butter and set them into the tin at right angles Spoon filling in to the dish and spread evenly. Butter another three sheets of pastry and arrange on top to enclose pie. Tuck edges in at the sides, brush top with last bit of melted butter and cook for 45 minutes or until the top is a golden brown. Eat hot with a salad or cold in picnic.