Jane's Delicious Garden Blog

Falling in love (again) with phyllo.

Posted in Garden Diary by Jane Griffiths on the January 17th, 2018

I’d forgotten how delicious and easy phyllo pastry is. Tonight I made a pie using mushrooms, leftover chicken and potatoes. So easy and yum. Served with a tomato and haloumi cheese salad. 

Easy Phyllo pie 

* Slice leftover roast potatoes into cubes and sauté in olive oil. 

* Add halved portobellini mushrooms. Sauté for a few minutes. 

* Add shredded leftover roast chicken and cook over low heat. 

* Add a good few glugs of beer and sliced spring onions. Add salt,  pepper and pul biber to taste. Simmer a little more but don’t let it dry out. 

* Layer phyllo pastry in a round pie dish, brushing roughly  with melted lemon butter as you go (every second layer should be brushed). Leave  edges sticking out.

* Add mushroom mix to pie dish. Turn the edges of pastry over the top, brushing layers as you go. Put a few more buttered squares/pieces on top. 

* Bake at 200 for ten minutes or so til nicely browned. Serve with:

Haloumi and tomato salad 

* Slice haloumi and cook in butter til browned on both sides. 

* Layer the following on a platter:

  • Yellow zucchini zested into long strips.
  • Cherry tomatoes sliced in half
  • Cooked haloumi cheese 
  • I added leftover diced gemsquash – optional!
  • Basil chiffonade
  • Crisp onion (from any Indian slice shop). 
  • Dukkah
  • Salt and pepper to taste. 

Serve salad with a  bowl of lettuce and olive oil and fig balsamic. 


Summer love vegetables with lentils.

Posted in Garden Diary by Jane Griffiths on the January 15th, 2018

I love making one pot meals. Especially in summer when a quick and easy meal is required on these hot nights. 

* Simmer brown lentils in water until al dente. 

* Slice eggplant finely and cook in olive oil for 6-8 minutes until browned and soft. Remove from pan. 

* Add sliced onion, cook until starting to brown. 

* Add finely sliced garlic, cooked eggplant, sweetcorn kernels and chopped tomatoes. Simmer  for about 8 minutes. Add a little water as it cooks. 

* Add shredded chicken (I used leftover roast chicken that I had cooked using a Sabrina Ghayour recipe (see pic below). This added lovely layers of Middle Eastern flavour. 

* Add chipotle chile spice and salt to taste. (Chipotle gives it a yum smokey flavour.)

* Add the lentils with a little of the lentil water. 

* Add julienned zucchini (I use a zester to get lovely fine long strips.) Stir through.