Beetroot leaves

 Do you like chard? Chances are you'll love beetroot leaves. Here's what we've done with them for lunches on the go. Vegetarian, savoury, filling and healthy. Packed with protein and a good chunk of your five a day.

You'll need:

9 filo pastry sheets (or pastry of your choice)

2 white onions

300g beetroot leaves and stems

1 pack feta cheese 

1 egg

1 tin butter beans

1 tbsp dried dill

salt, pepper, cumin to taste

olive oil to brush

Fry diced onions in a little olive oil, add chopped beetroot leaves and stems when translucent and cook until wilted. Allow to cool before mixing in the crumbled cheese, beaten egg, beans, dill and seasoning. Set aside.

Lay a stack of three filo sheets on a clean work surface. Cut in to two lengthways and set one strip aside. Place 1/6 of the filling 5cm from the edge of the filo strip and fold the edge over the top before folding the pie up like a triangle and placing on an oiled baking tray. Brush with olive oil and repeat for the other five triangles. Bake for 30 minutes at 200C.
Keeps in the fridge until demolished.

Well hello again!

The seasons have come and gone, the ground has frozen and thawed, weeds and plants thrived and wilted, trees have grown and so much has been sowed, picked, cooked and eaten.

We just haven't been online much.