Food: Madamilen – Malmö 9 December 2017

Recently I was asked by the lovely founders of Madamilen to participate, which roughly translates as “the food mile”. It’s essentially a food tour of the city, where you stop at 10 participating establishments and sample food based around a theme. The movement began in September 2016 and has since had 3000 participants. What with this being the December event, the theme was based around the idea of Christmas gifts. So on a chilly Saturday morning, Tom and I loaded up the camera and headed to the first stop!

 

  1. Ingelsta Kalkon – Östergatan 26

Our food journey began in southern Sweden’s premier turkey (kalkon) delicatessen. You can find their products sold throughout the region in supermarkets and great care and attention is given to quality and ethical standards. It’s a smart and high end establishment in the heart of the old city, not far from the train station. Our offering was a festive selection of turkey products, including a style of turkey ham, with a delicious mustard edge, a prinskorv style sausage and a Swedish style meatball. It was served with a coleslaw of red cabbage, kale and cranberry. It was basically like a miniature Christmas dinner and packed with big, festive flavours. The quality of the ham, which we found out was made from the darker thigh meat of the bird, was almost indistinguishable from actual ham. Quite how you could gift the whole thing was a bit beyond us, but any of the ingredients bought as a gift or collectively given as a hamper would be warmly received by anyone.

 

  1. Mat och Chokladstudion – Amiralsgatan 16

Stop number two took us south of the old city, near Stadshuset (city hall) and one of the only desserts on the menu for today. Joel Lindqvist is a pastry chef, cook and author of a number of Swedish cookery books. He’s been on Swedish TV and has a simple philosophy when it comes to cookery: don’t compromise on quality. This is seen clearly in the artistry and care on show in his work. We were served a Spruce fir flavoured ice cream with cacao soil, spruce emulsion and Italian meringue pieces. The smell and taste of the fir hits hard with wintery freshness, delivered in the ice cream and complemented by the crunchy texture of the crumb and the meringue. We concluded quickly that any gift bought from Mat och Chokladstudion would be incredible. Again, the question of how you’d package the ice cream with all the elements left us both a bit baffled, but as a dessert to a high end Christmas taster menu, this ice cream would be very welcome indeed. I was even lucky enough to meet the incredible Titti Qvarnström, who was helping out in the studio that day. She is not only Sweden’s first female Michelin Starred chef (for Bloom In The Park) but also the co-founder of the collective ‘Malmö Cooking’ and a Malmö food hero, respectively. She is such an amazing person to talk to and reaffirmed in me that Malmö was the right place to move to.

 

  1. OST & Vänner – Ö Rönneholmsvägen 6

Our next stop took us to the cheese course of the day at OST & Vänner near Triangeln in the heart of the city’s shopping district. It’s part of a trinity of quality stores along Ö Rönneholmsvägen that often collaborate closely on food projects and ideas (one of those stores was next on our agenda to visit on the tour!). It’s the brain and love child of Daniel, Elin and Melissa who all have other professional lives but share a passion for cheese and drink. Daniel is a jazz musician, who regularly utilises his music in the experience of tasting the cheese. They are currently up this year for the best bar in Malmö. Here we had a canapé of a Danish blue cheese on a homemade gluten free seeded biscuit, with served with fig jam, flambéed figs in an Österlen VSOP and salted almonds. The smokey richness of the cheese was complemented beautifully by the rich fig jam and the biscuit. The canapé was accompanied by a glass of warm apple Glögg.

 

  1. Ola & Ko – Ö Rönneholmsvägen 6

Immediately next door was the equally charming Ola & Ko, a butcher and meat deli with some truly delicious things on display. Ola & Ko prides itself on being totally additive free and mainly sources from producers in Skåne with a smattering from southern Europe too. The emphasis on quality is paramount and clear in the taste of the products too. We were treated to another capapé but this time of pork rillette, made from local Skånian pork on a slice of baguette from Bageri Leve with a topping of the owner’s sister’s homemade caramelised onion marmalade. Perfect for a winter picnic or a hearty lunch.

 

  1. AB Småland – Södra Förstadsgatan 25-27

Next on the map was AB Småland, again in the heart of Malmö’s shopping district, a well established face on the city’s lifestyle and fika scene. AB Småland are all about green living, contemporary Scandinavian chic mixed with traditional, sometimes recycled elements, in their homeware and fashion. Their cafe is a big draw in the city with its open plan, indoor garden feel. They served a hearty cauliflower soup with saffron and curry. Served with some crusty baguette with a choice of either herb or chilli infused oil to dip in. Big, hearty flavours, indicative of the kind of flair for taste that AB Småland are famous for.

 

  1. Gottelisa – Engelbrektsgatan 20

This little candy store near Gustav Adolfs Torg in the centre of town was one of our shortest stops, but it was arguably the one that hit the brief the best. “Welcome to our world of quality calories!” reads their website and quality is certainly in evidence. Combining well known brands with a range of off piste delights, Gottelisa is a small store but packs a punch. Established in 2002 it is clearly still going strong. They offered a small gift wrapped package of three German chocolates – one white (a lemon truffle), one milk (an apricot truffle) and one dark (A salted caramel truffle). They even threw in an extra morsel of liquorice from Lakrids by Johan Bülow, his 2017 special edition liquorice. Golden balls of chocolate coated, salted caramel liquorice dusted with some gold dust. We weren’t there long but the great service and atmosphere left a great impression!  

 

  1. Lanthandeln, Saluhall – Gibraltargatan 6

Malmö’s Saluhall describes itself as a food lover’s paradise and it’s hard to argue with that description given the amount of quality produce available. It’s certainly earned its reputation and its claim to being one of Malmö’s premier food destinations. Lanthandeln is a (literally translated) “country store” and is a relatively new addition to Saluhall occupying three open units along the north side of the hall. Their offering of quality and diverse grocery products have, in part filled the gap that GRAM once occupied. Their Madamilen contribution was another soup, but served and executed with a twist; a cauliflower cappuccino with pickled Shiitake and crispy black cabbage shard, finished with a drizzle of white truffle oil. which was bursting with flavour. They had the ingredients necessary to create the soup around their display which seemed the most sensible way of answering the brief while providing something which isn’t exactly gift ready! We paired it with a tasty Pale Ale Soda by GBG Soda. 

 

  1. Favvo Glass, Saluhall – Gibraltargatan 6

Technically speaking, this stop was a bonus one as it brings the number of stops to 11. Must have been an eleventh hour offering, excuse the pun! We were glad it was added however as it gave us an opportunity to sample some of their delicious samples of ice cream. Most were festive inspired so we went for the Glögg and saffron flavours which absolutely delivered on quality and taste. But we couldn’t stop long as the day was winding down and we still had three more stops to get to!

 

  1. In the Pink – Neptunigatan 2

Conveniently situated outside Malmö Central station, In the Pink is a small cafe and bistro aimed at health conscious and busy city dwellers who want to be able to go out and eat something but not set back their training regime at the gym! As such, great thought and care has been put into each of their dishes and drinks. It has a flexible dining space that’s ideal for casual customers as well as busy professionals, (it’s even hosted a Creative Mornings: Malmö recently). Their offering for Madamilen hit their own brief perfectly but didn’t quite live up to the brief of the event itself. That said, it was absolutely delicious and hearty too. They served a red lentil dal style soup with spinach, tomato, ginger, garlic, onion, garam masala and vegetarian broth, topped with a mint raita. We decided to pair it with a Roots ginger kombucha, so that it would compliment with the flavours of the dal. The verdict: not really very Christmassy or gift ready but tasty nonetheless!

 

  1. Restaurang KP, Posthusplatsen 4

By now we were pretty tired and the night was beginning to draw in, so we headed across the road to Restaurang KP which is situated overlooking the water near Central Station. The building is opulent and grand but the atmosphere inside was very stale. We ate in the bar and the whole experience was quite cold. Kudos for offering a vegan christmas inspired soup (topped with pumpkin kernels, fried kale and soured red onion) but that’s where the good will towards the experience ended. The food itself was well made and delicious, but again it definitely missed the brief and didn’t really tie in with the Christmas spirit. Altogether a bit of a disappointment. By this point the amount of soups that we’d had in quick succession really made us wonder whether or not the restaurant’s approach to the event was balanced enough, but I’ll return to that later.

 

  1. Vigårda Grill – Centralplan 10A

Fortunately our final stop of the tour redeemed the experience and restored our faith in the spirit of Christmas. Vigårda is one of those restaurants in Malmö that you see on a regular basis as it’s part of the Central Station complex and immediately opposite the bus station. It’s a high-end burger restaurant that offers a wide variety of options that change regularly. Served American style (with fries and dips), their burgers are often guest created by chefs from the Swedish food scene. As it was quiet, one of the three co-owners brought us our sliders, which were smaller versions of the Cheddar & bacon burgers on their menu and talked with us at length about the place, he even threw in some gratis fries! Again, we did wonder how you would gift someone a slider for Christmas, but at least the effort was made to try and adapt the concept to fit the restaurant. And it was delicious, which helped immensely! We paired it with a great Winter ale from local brewers, South Plains Brewing Co. Great flavoured ale!

 

Closing thoughts:

Madamilen is now an established food event in Skåne region, Sweden, especially with two more events planned for the new year in Malmö (February 10th) and Helsingborg (March 10th). The scope and range of possibilities does seem pretty endless, especially in a city that has swollen in size and diversity over the past decade, and in a region that prides itself on being the food producer of Sweden.

 

The offerings we experienced as part of the December 9th event were delicious, every single one. Fine examples of the quality and attention to detail that good food producers put into their craft. From Ost & Vänner’s bespoke canape to the fir flavoured ice cream from Joel Lindqvist, the imagination was there for the most part. What lacked a little more thought was the tendency towards soups. Maybe if they’d been more spread out we wouldn’t have noticed them so much! Don’t get me wrong, the soups themselves were delicious and included some incredible ingredients, but it would have been nice if there had been a limit on the number of similar types of dish.

 

Despite that, it was great fun going round to the different vendors and sampling what they had. We made some great personal discoveries and we certainly have plans to return again in the future, which was, of course, the whole point of the tour!

 

As a newcomer to the city, this is a great way to introduce people to the bustling, independent food scene that Skåne has to offer. It would be a great idea as an early Christmas gift to a loved one, or an experience for someone visiting the city. The only hitch, would be that the ticket website currently is in Swedish only, but with translating programs, it’s an easy one to get around. I’d definitely recommend this tour to my friends, family and to any foodies out there. Thanks once again to Madamilen and Malmotown for letting me take this opportunity!

 

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Food: Jamaican Jills

Jamaican Jills has been one of Neath’s best kept secrets for some time. Now it’s migrated west to Swansea and taken up residence at the bottom of Wind St. You’d be forgiven for thinking Jills was a chain restaurant as the scale and the impact of the place screams success. Perhaps it helps that the previous residents left a shell that could easily be adapted, but it’s really the heart and soul of the cooking and the people who cook it that shines through.

 

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Using the Jamaican flag and the Caribbean as its decorative cornerstone the restaurant is bright and cozy, with splashes of Patois overhead and her signature hot wing challenge on the wall near the kitchens. The design lover in me also noticed the Artek A330S lights, designed by my favourite Architect and designer, Alvar Aalto. Probably a repro, to have something Finnish in the place, seems odd but the glow of the brass on the lights does suit the warmth of the place.

The whole place sings with its unique selling perspective – cosy, good value and gloriously Jamaican. Building on the reputation of its parent restaurant, this bright new light in Swansea’s culinary spectrum looks set to set many a tongue alight with its big flavours and great atmosphere.

 

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The menu sports the dishes one would expect of a Jamaican restaurant but I think, and I’d hope, that people would be brave enough to go off piste and try some lesser known delights. Standouts for me included the wonderfully tender and spicy goat curry, served with rice & pea, her Ackee and Saltfish is also deliciously moreish, served with gorgeous fried dumplings. Lunch menus and seasonal special menus are available too (like the recent one for Valentine’s Day) and are as varied and interesting as can be. Typically, the Jerk chicken is bold and punchy, the wings big and juicy. If you’re feeling brave you can try the Spicy Wing Challenge and get a t-shirt and your face on the wall. If you’re bold enough to sign the disclaimer then bragging rights come at the price of 7 hot wings in fifteen minutes with a 5 minute cool down – no drinks!

 

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Their bar is fully stocked with regular favourites (including Red Stripe, naturally) with a particular emphasis on cocktails for that Caribbean dimension. Two for one exists on most of the favourites with the Rum Punch being a particularly delicious and unique offering. They also offer a range of “smoking” cocktails served over dry ice for that added wow factor. The Children don’t get short shrift either, their meals echo the adult menu but come in Small Portions or Big Portions so you can gauge them by the appetite of your child. They also come with unlimited drinks and a dessert, which is a nice touch.

 

It’s so easy with new restaurants for them to have a muddy and confusing atmosphere, like they don’t know what they’re about, but that definitely isn’t the case with Jamaican Jills. From the bubbly staff to the slick management, Jills has hit the ground running and doesn’t look like it’s going to stop any time soon. Locally grown successes like this should be sung from the rooftops and supported wherever possible, but when the food is this good it’s all the more satisfying to just go along and see for yourself what the fuss is all about.

Food: Kjötsúpa

As the Brilliant Icelandic drama ‘Trapped’ came to a close on the weekend, I thought, there’s nothing better (and more apt!) than to make my take on the traditional Icelandic soup (and cold cure) kjötsúpa. All of these products can be purchased from Asda.

Serves 4

To make, you’ll need:

  • 600g smoked lamb (I used 2 packets of Butcher’s Selection Honey & Mint Boneless Oak Smoked Lamb Shoulder- minus the sauce sachet)
  • 3 large carrots, chopped
  • 1 large onion, chopped
  • 3 small turnips, chopped
  • 1.5 litres water
  • 2 leeks, chopped finely
  • 2 bay leaves
  • 2 tbs rolled oats
  • Handful of kale
  • Handful of baby potatoes (skin on), chopped
  • Sprig of lemon thyme
  • Salt & pepper

Begin by bringing a large pan of water to simmer. Prepare the lamb by cutting it into small cubes and finely chop the onion. Add both to the water, season and allow to simmer gently for around an hour.

Chop the leeks, turnips, carrots and potatoes into ‘stew’ sized chunks and add to the pot. I left all my veg skin-on for the extra rustic touch. Add the lemon thyme and bay leaves and let it carry on simmering for another hour. During the last half an hour take the lid off and let it reduce a little. Sprinkle in the oats to thicken the broth. Stir in the kale just before you serve. You can even take it off the hob and let the residual heat work on the kale.

It’s now ready to serve.

I served mine with a rye loaf and an IPA.

Enjoy!

Design & Food: Our trip to Copenhagen part III (i)

Waking up with a slight hangover from my birthday the night before, we still had loads to get on with, so an early rise was on the cards. To Christiansborg palace we were bound! A quick shower and brush of the hair and we were out, stopping by a Hungarian lángos stall. If you’ve never had one, a lángos is basically the best hangover food ever; a big, pillowy deep fried flatbread topped with the Eastern European greats; sour cream, cheese and garlic oil. Greasy yet also somehow light, this snack will cure your hangover in no time!

Being an avid fan of Borgen, we just had to visit Christiansborg where, as well as being a Royal palace, it also houses the Danish Parliament or ‘Folketing’. Whilst most of the internal shots were filmed in a studio, they did film many of the outside shots on location. Depending on when you visit (booking in advance of course) there are tours you can take around the real Parlament; unfortunately for us, there were no tours available through English when we were there, but it was amazing walking through the grand stables that were featured in the show. The thing you must do though, if you give Christiansborg a visit, is take the king’s lift up to the top of the highest tower. From here you can see all over Copenhagen  – and what a beautiful sight it is, with rooftops of sienna rubbing shoulders with bright verdigris and the gleaming gold from the spire of the Church of Our Saviour (Vor Frelsers Kirk).

Next on the itinerary was the National museum or Nationalmuseet. With a quick jaunt over the bridge we were there. It’s an impressive building, that used to be the residence of the crown Prince. Inside, the range and quality of exhibitions it holds is truly staggering and a testament to the extraordinary preservatory power of Denmark’s peaty landscape. From Vikings to modern day there is something for everyone to marvel at and enjoy. One of the treasures of the museum is the famous Trundholm Sun Chariot, which is a marvel to see, with most of the gold gilding intact on the bronze figure. The layout of the museum is bold and comprehensive without a single dull or squandered exhibit. What fascinated me the most were the rooms dedicated of the Danish history of the Faroe Islands and Greenland – I have a particular, nerdy soft spot for these islands.

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It was also interesting seeing the interiors change over the years. When we think of Danish interiors we automatically see stripped back design and white walls with white washed floors. It was almost a challenge for myself to walk in these historical interior reproductions and be met with dark, dingy and cramped rooms. After a quick peruse at the gift shop, my stomach was telling us both to leave for newer, tastier pastures.

Off we went to Nyhavn for some lunch. Now, whilst I wouldn’t recommend going here normally for food (as it’s a tourist trap and therefore expensive), Tom’s dad told us we must try the Danish herring and I had read that it did some of the best herring in the city. The 17th century canal front of Nyhavn is full of vibrant, distinctive architecture, where you’ll find many a tourist taking a snap of the colourful buildings. We went to the deep blue Nyhavns Færgekro to try their famous herring buffet or slidebord. Being a foodie I’m up for trying almost anything but it hasn’t always been that way. At one time I was the fussiest person I know, and fish was a big no-no, but I like to think I’m far less fussy now, that being said the thought of this was like going from nought to sixty!

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We sat down outside with a slight chill in the air and ordered two beers. Looked at the menu and ordered a plate to share. Neither of us felt confident enough to go for one each! We assumed that someone would bring up a plate to our table and we’d begin but we assumed wrong. Instead like a proper buffet we had to get up and fill our plate from inside the restaurant. The different of varieties of herring dishes just looked at us in their trays. Being an old build, the place itself was dark and a bit dingy and it didn’t particularly make the food look appetising. But, we grabbed a bit of everything and went back outside. In fairness it looked a lot more formidable than it was and it actually tasted quite nice. The dream herring (drømslide) and ‘Sol over Gudhjem’ being highlights, especially when eaten with some buttery new potatoes. After we finished we paid (125 DKK, quite expensive as I expected)  and made our way back up through Østergade.

Here we popped into a few more shops, that I hadn’t noticed the first time round. As it was late October, most shops had their Christmas stock out, which was perfect as I was doing a Danish themed Christmas back home in Wales. The shops were filled with simple and monochrome Christmas decorations. I couldn’t believe it! As you know I love the monochrome palate, but you can never find black and white Christmas things back home – if you do the black is always mixed with gold and the white with silver. However, this was the real deal, the stuff I had been drooling over on Pintrest was right in front of me. We grabbed a handful of things until my Kånken was bursting at the seams. Weighed down by the decorations, we dropped our things off and chilled out for a bit at the apartment.

 

 

 

 

 

Food: Canna Deli

After a late breakfast at Brød in Pontcanna, Cardiff (which I’ve wrote about before, you can read here) with my friend Nia. We strolled around the corner on to Kings Road and next to a Co-Op was an open gate. Intrigued by its modern signage, myself and Nia went to investigate and found there to be a strip of local businesses, one of them being the Canna Deli.

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A reclaimed wooden bench sat outside the double fronted entrance, with its big windows and dark green metal frame providing a perfect industrial image for this eatery. Inside, the warm parquet flooring mixes with white tiles and pendant lights from IKEA’s SINNERLIG collection (designed by Ilse Crawford) with more reclaimed wood panelling. A pipe shelf display is lined with Welsh artisanal products for sale, such as Halen Môn salt, Welsh ciders and beers, Falcon enamel cookware and slate serving ware. What dominates the space is the deli counter filled with their award winning cheeses (made in Anglesey), pastries and cakes. Looking for something small to eat we sat down, and were greeted warmly in Welsh – Great!/Grêt! I hadn’t used my Welsh in a while, so this was a prime opportunity to practice.

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When you walk in you’re greeted by Elin and/or one of her super friendly team (yn Gymraeg, no less). Their menu, albeit a bit on the pricey side, is filled with a great selection of lunch options with great quality ingredients such as salmon from the Old Billyo Smokehouse. Looking at the specials  board our eyes were grabbed by the brie, cranberry and rocket sandwich. We ordered one to share and drinks – a tea for Nia and a cloudy lemonade for me. They do outstanding coffee I’ve heard but I was craving something cold and sweet as we’d just had two coffees in Brød!  As I went to order, I couldn’t stop looking at the cakes at the top of the counter and after asking their flavours I simply couldn’t resist getting lemon tart (topped with red currants and a pink macaron)!

It wasn’t long before they were both brought to our table, the sandwich in what looked like half a boule, all crispy and melty from the cheese and the lemon tart on a slate platter with their awesome logo carved into it. Needless to say the cloudy lemonade really went with the sharp, sweet flavours of the tart. It was simply delicious. This place is a proper hidden treasure. Gwych!

 

Find them at:

200, Kings Road, Cardiff,

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Food: Pancetta, mushroom & pesto pasta

Here’s a recipe perfect for a quick meal on a weeknight and it gives you a variation on the famous Italian pesto.

You’ll need:

for the pesto:

  • A big handful of spinach
  • A handful of watercress
  • A handful of basil
  • 20g blanched almonds
  • 2 garlic cloves, grated
  • 10g Parmesan, grated
  • Some Extra Virgin Olive oil
  • salt & pepper

 

For the meal:

  • A small pack of pancetta
  • 20g chestnut mushrooms
  • 200g penne pasta ( I usually work on 100g per person, so this serves 2)
  • Half a packet of Italian salad leaves/ wild rocket
  • salt & pepper

Before you start the meal I’d make the pesto, albeit not a traditional pesto, which includes pine nuts that can be expensive, any creamy nut will work and its fun to experiment with different leaves and nuts. To do this, all you have to do is use blender ( I use a stick blender) and  blend up the leaves, nuts and garlic until smooth, pouring in the oil little by little until its a runny paste. Next, add the Parmesan and season with salt & pepper and blend again. Keep aside. You can also freeze the pesto if you’ve made too much.

Next, Heat a shallow pan on low and fry the pancetta, until all of its smokey oil has been rendered. Now, add the mushrooms and fry them until soft. Whilst this is cooking you can boil the pasta in some salted water. When the mushrooms are done, add a big heaped spoonful (or two) of the pesto, to cook the raw garlic out. The pan by this point should be a vibrant green. Next, drain and add the pasta and stir. Then, add half a packet of Italian salad leaves and stir until the green oily sauce has covered everything. Serve and top with plenty of black pepper and freshly grated Parmesan. We served ours with some homemade garlic bread and a couple of crisp larger.

Buon Appetito!

Food: Butternut, spinach & amaretti pie

Heres a recipe for an easy, tasty and filling pie with flavours of rosemary, lemon and amaretti.

You’ll need:

  • 1 small/medium butternut squash, roasted
  • 200g frozen spinach
  • 50g amaretti biscuits, crushed
  • Zest of 1 lemon
  • 50g breadcrumbs (I used brioche breadcrumbs)
  • Handful of fresh rosemary, chopped
  • Splash of white wine
  • A squirt of lemon juice
  • A drizle of garlic oil
  • splash of amaretto
  • 20g Parmesan, grated
  • 3 shallots, chopped
  • salt & pepper
  • 1 egg
  •  A pack of puff pastry
  • Some pumpkin seeds (optional)

Start by roasting the butternut squash, you can either do this on the day or in advance (I like to always have some roasted squash in my freezer.) It usually takes around 40 minutes at 180°C, after being chopped into quarter and its seeds have been scooped out. A little drizzle of oil,salt and  maybe a sprinkle of dried rosemary. Once out of the oven leave to cool, then once cool, scoop the orange flesh into a bowl.

The bowl is basically where everything comes together, which is great for minimising washing up. Next, add the chopped rosemary and breadcrumbs (again, its another ingredient I just have in my freezer all year round, but you could use shop bought ones.) and mix. Once this is done you can concentrate on the shallots. Chop them finely and fry off in a little oil (I used garlic infused oil) until translucent and soft. Leave to cool. Once cool, combine into the orange mixture and add the amaretti biscuits and lemon zest. The spinach can either be left out for a few hours to defrost, or as I did, you can defrost it in a microwave. Either way, once the spinach is defrosted wrap it in some paper towel and squeeze the liquid out, this will make sure your filling isn’t too wet. Now,  little by little add the  wet ingredients, constantly checking that it isn’t getting too wet. Season with parmesan, salt and pepper and leave for a few hours (or overnight) in the fridge to firm up and for the flavours to meld.

Once ready to cook, on a floured surface, simply roll out some puff pastry to a nice big rectangle. Spoon some of the filling to one side and fold the other side over, so that it covers the filling. Press around the filling and trim. Now either crimp the edge by hand or press with a fork to make a decorative edge (essentially this is like a pasty, but posher ;).)  Prick the surface a few times with a knife and brush over an egg wash. For decoration I stuck some spare rosemary into the holes and applied a row of pumpkins seeds to the top.

Place into a preheated oven at 220°C for 30-40 minutes, then leave for 15 minutes to cool. It’s now ready to serve. We served ours with some balsamic dressed leaves and a gin & apple cocktail, recipe found here.

I had some mixture leftover, so I made these little pies for Tom’s colleagues.

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Enjoy!