COURGETTE, MINT & RICOTTA PARCELS

I’ve been quiet for a month or so. My book, due to be out next year has slightly taken over life, what with the shoots, recipe writing and general research. For the time being, the manuscript sits with a designer so I have a few weeks of breathing space. I’ll show you snippets as soon as I’m able.

According to the calendar, summer is upon us, though the weather tells us differently.  This season means picnics and playtime and not much will excite my boys more than a planned al fresco meal (even if all too often the location is a patch of well used inner city grass). There are the shop bought juice cartons and packets of crisps of course – but I do always try to make something. It makes me feel like I’m ticking that mum box.

You cook this fresh, quite simple, English filling within filo, until just crispy. The taste is mild, suitable for tiny people and the size is just right for Tupperware.

Originally a recipe developed for Higgidy, and now has become one of my favourites.

COURGETTE, MINT & RICOTTA PARCELS

Makes 9

1 courgette, grated

  1 small bunch mint leaves, finely chopped

  100g ricotta

  1 medium egg  + 1 egg, beaten for brushing

  1 pack filo (6 x 45g sheets)

  60g butter, melted

  Poppy seeds

1 Preheat the oven to 200°C/ fan 180°C/gas mark 6. Pop the grated courgette in a sieve and squeeze to allow excess water to drain.

2 Mix the courgette, mint, ricotta and egg together in a bowl and season generously.

Lay a sheet of filo on the work surface and brush with melted butter. Sandwich a second sheet on top and brush again before cutting the double-thickness filo, lengthways, into three strips.

3 Starting at one end of a strip, pop a large spoonful of the mixture into a corner. Fold the corner over diagonally, to form a triangle, and continue folding in this way until you reach the other end of the strip.

4 Glaze your finished parcels with an egg wash, sprinkle with poppy seeds and bake for 20 minutes.