Artichoke and Rice with Mint
Roasted artichoke hearts and cooked rice are folded with Kalamata olives, mint and herbs. Serve with natural yogurt and crisp baked filo.
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Baked Artichoke and Spinach with Dill
Baked artichoke hearts and wilted spinach are combined with tomato, Kalamata olives and dill. Serve over natural yogurt with crisp pita and lemon wedges.
Baked Courgette and Chickpeas with Feta
Baked courgette and chickpeas are folded with feta, dill, mint and natural yogurt and spooned into golden filo cups. A light scattering of toasted breadcrumbs finishes the filling.
Baked Lamb and Aubergine with Yogurt
Lamb is baked with oregano and black pepper and combined with roasted aubergine, chickpeas and tomato. Serve over natural yogurt with crisp baguette toasts.
Baked Peas and Tofu with Coconut Milk
Tofu, peas and chickpeas bake with cardamom and coconut milk. Spoon the warm mixture with plain yogurt into golden filo cups and serve over the remaining yogurt.
Black-Eyed Peas and Salmon with Yogurt
Roasted black-eyed peas and salmon are folded through yogurt with cheddar, Dijon mustard and cider. Serve warm with crisp baguette toasts.
Brown Rice and Bell Pepper with Yogurt
Cooked brown rice is folded with roasted pumpkin, bell pepper and natural yogurt, then spooned into warm pita pockets. Toasted breadcrumbs and fresh chives finish the filling.
Cabbage and Carrot with Lemongrass Yogurt
Tender cabbage, carrot and thoroughly cooked bean sprouts are lightly dressed with olive oil and spooned into baked filo cups with yogurt. Lemongrass flavours the cooking water and is removed, while thinly sliced fresh red chilli finishes the cups.
Cannellini Beans and Celeriac with Chives
Tender roasted celeriac and potato are combined with warm cannellini beans over natural yogurt. Crisp bread cubes, herbs and chives finish the small plates.
Cannellini Beans and Savoy Cabbage with Thyme
Softened celeriac and savoy cabbage are combined with warm cannellini beans, sage and thyme. Serve with natural yogurt, crisp pita and lemon wedges.
Cashews and Potato with Ginger
Roasted potato and aubergine are seasoned with cumin and finished with toasted cashews. Serve over ginger yogurt with a light breadcrumb topping and baked filo crisps.
Cashews and Rice with Coriander Yogurt
Toasted cashews and cooked rice are folded with tomato and a gently simmered coconut sauce seasoned with coriander. Serve with natural yogurt and baked filo crisps.
Charred Artichoke and Cannellini Beans
Charred artichoke hearts and warm cannellini beans are combined with quickly cooked squid, saffron and paprika. Serve with natural yogurt and baguette toasts.
Charred Aubergine and Cabbage with Cilantro
Pan-seared aubergine and cabbage simmer in coconut milk until tender and creamy, then are folded with short cooked noodles. Serve with yogurt, cilantro and crisp pita.
Charred Aubergine and Sweetcorn with Yogurt
Pan-charred aubergine and cooked salmon are folded with sweetcorn and ginger yogurt. Cilantro and crisp baked filo complete the small plates.
Charred Lamb and Feta with Paprika
Pan-seared lamb and warm chickpeas are seasoned with paprika and folded with feta and sesame oil. Serve with natural yogurt and baguette toasts.
Charred Pak Choi and Mushrooms with Lemongrass
Seared pak choi and mushrooms are cooked with ginger, red onion and a strained lemongrass infusion until the pan is dry. Spoon onto baked filo bases with yogurt and diced mango; the lemongrass stalks are removed before serving.
Charred Spinach and Artichoke with Paprika
Pan-charred spinach, artichoke hearts and prawns are combined with softened red onion, garlic and paprika. Serve on baguette toasts spread with natural yogurt.
Cheddar and Celeriac with Parsley Yogurt
Roasted potato and celeriac are topped with melted cheddar and spooned into golden baked filo cups. Parsley yogurt finishes the small portions.
Chickpea Pita Pockets with Reduced Sherry
Chickpeas and sweet red pepper are sautéed with paprika, then coated in a concentrated dry-sherry reduction. Tuck the warm filling into toasted pita pockets with tomato and natural yogurt.
Chickpeas and Bell Pepper with Mint Yogurt
Roasted chickpeas, bell pepper and artichoke hearts are served on baguette toasts spread with mint yogurt. A light scattering of toasted breadcrumbs finishes the topping.
Chickpeas and Tomato with Mint Yogurt
Warm chickpeas and roasted butternut squash are folded with diced tomato and saffron. Serve with natural yogurt, fresh mint and crisp baguette toasts.
Choy and Pork with Sesame Yogurt
Pan-cooked pork and softened choy are folded with rice, yogurt, chilli, sesame oil and herbs. Serve the warm mixture with baguette toasts.
Corn and Queso Fresco with Cilantro
Tender steamed sweetcorn is partly mashed with yogurt and folded with queso fresco, finely diced sweet pepper, paprika and cilantro. Serve with toast.