In Chef's Table

Winter Veg & Feta Strudel

Try this simple and deliciously festive veggie dish this winter. Great as a Christmas main if you’re looking for something to inspire your veggie guests, or makes an ideal family super when the leftover turkey gets too much!

Strudel

  • 4 x sheets filo pastry
  • 150g crumbled feta
  • 150g roughly chopped and roasted butternut squash
  • 100g roasted and roughly chopped beetroot
  • 100g spinach
  • 100g roughly chopped and roasted celeriac
  • 100g roasted and sliced mixed peppers
  • 1 tbsp each of chopped parsley, mint and chives
  • Melted clarified butter
  1. Lay out filo sheets overlapping each other staggered upwards and brush with butter.
  2. Lay all the ingredients evenly on the filo sheets, leaving 6cm from the bottom and top and 2cm from the sides.
  3. Roll up the strudel then rest in fridge for an hour before cutting into individual portions.
  4. Brush with butter then cook for 30 mins at 180°C until the pastry is golden brown.

Ratatouille sauce

  • 1 x large tin tomatoes
  • 1 x onion, diced
  • 2 x cloves garlic, peeled and crushed
  • 1 x red peppers, deseeded and roughly chopped
  • 30ml olive oil
  • Salt & pepper
  • 1 x tsp oregano
  1. Heat the oil in the pan and cook the onions for around 5 mins.
  2. Add the garlic and peppers and cook for a further 3 mins before adding the tinned tomatoes and oregano.
  3. Cook for a further 20 mins and then blend smooth.

Ratatouille vegetables

  • Finely diced aubergine, mixed peppers & courgette
  • Olive oil
  • Salt & pepper
  1. Finely dice equal quantities of the vegetables, toss in olive oil and roast for 10 – 15 minutes in the oven at 200°C

To serve:

  • Pour some of the sauce over 4 large plates then place the strudel, hot from the oven, onto the sauce. Scatter over the ratatouille vegetables and serve with sweet pea shoots or your favourite salad.
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