Picnic season is almost here! Well, maybe you are lucky enough to live in a warm place, but here we have been sgruggling between sunny but very cold days and November-like weather. Anyway, we hope for the best, so we have our picnic basket prepared and we have been testing new picnic appropriate recipes. As soon as the weather gets any better we will jump to the river promenade and lay out our red picnic blanket! Last year I received this book as a birthday present and I knew it was going to be my go-to cookbook when looking for Spring seasonal recipes. This is the first one we tried. And let me tell you, it was a success.
You’ll need: 500 g potatoes, peeled and cut into chunks 500 g asparagus, woody ends removed 200 g filo pastry 100 g unsalted butter, melted 100 g freshly garted Lancashire cheese 100 g freshly grated Cheddar cheese 3 eggs 284 ml double cream 1/4 of a nutmeg Pepper
Preheat the oven to 190º. Get an overproof dish and layer the sheets of filo pastry, brushing them with melted butter as you go and letting about 2,5 cm hang over the edge. Put a clean damp tea towel over the top and reserve.
Once the potatoes are done, mash them with the cheeses. In a separate bowl, mix together the eggs and cream and stir into your cheesy mashed potato. Grate in the nutmeg, season with pepper and mix.
Spread the mashed potato over the filo pastry, then bring up the sides of the filo pastry and scrunch them together to form a rim. Take your blanched asparagus and line them up across the filling. Brush all over with the remaining melted butter and pop it unto the preheated oven for 20 minutes.
Allow to rest for 10 minutes, pack your picninc basket and enjoy!
PS: Follow our Pinterest picnic moodboard here!