Nigellas old Rag pie


  • 100g / 3½ oz soft unsalted butter
  • 1 x 270g / 9½ oz packet frozen filo pastry, thawed
  • 200-250g / 7-9 oz feta cheese
  • 2 tsp grated Parmesan (or alternative vegetarian hard cheese)
  • 2 tsp fresh thyme leaves or 1 tsp dried
  • 2 large free-range eggs
  • 150ml / 5fl oz full-fat milk
  • 1 tbsp sesame seeds
  • 1 jar good-quality clear honey (such as Greek thyme honey or orange blossom honey)

Recipe tips


  1. Melt the butter in a small saucepan, then take it off the heat.
  1. Line a 20cm/8in square cake tin with a layer of filo, making sure it comes up the sides; you will need to use more than one sheet. Then pour 1 tablespoon of melted butter over the pastry.
  1. Using one third of the remaining filo sheets, tear and scrunch the sheets up and drop them loosely in the tin. Then crumble in half the feta, sprinkle with 1 teaspoon of Parmesan and just under ½ teaspoon of thyme leaves (or ¼ teaspoon of dried thyme) and pour a third of the remaining melted butter over the top.
  1. Repeat, so that you use up all but a little of the butter and a small amount of thyme. For the last layer, you can use larger pieces of filo “rags” (as it’s the lid), filling the tin a little more tightly, but still scrunching them.
  1. Fold the edges of overhanging filo over themselves, and pour the remaining butter on top. Using the sharp point of a knife, make 2 cuts down and 2 cuts across into the filo-packed tin, from edge to edge to create 9 sections. It’s important that you don’t use a blunt knife, as you don’t want to drag the filo or press down on it.
  1. Beat the eggs with the milk, then pour over the contents of the tin. Sprinkle the last bit of thyme along with the sesame seeds on top. Let it stand for at least 30 minutes in a cool place before baking. If 2 hours is easier for your timetable, then put it in the fridge. And you can do this in advance (see top recipe tips).
  1. Heat the oven to 200C/180C Fan/Gas 6, and bake the pie for 30 minutes. When it’s ready, the pastry will be golden-brown and puffed up, and the inside set. Let it stand for 10 minutes, then spoon 1 tablespoon of the honey over the top.

Cut into slices or slabs – using a serrated bread knife and sawing action to prevent squishing the filo on top too much, then pushing the knife down to cut through. Serve the pie directly from the tin and put the jar of honey, with a spoon in it (or you can pour it into a jug) on the table for people to add extra as they eat.

Recipe of the month: Izanne’s Coffee Pork chops

Izanne’s Coffee Pork chops


2kg pork chops
Flour flavoured with salt and pepper
Canola cooking oil
2 onion, sliced
30ml margarine
30ml Ricoffy powder
250ml hot water
200ml vinegar
150ml golden syrup
10ml Bisto powder
Salt and Pepper

Cut the rind of each pork chop slightly.  Roll the pork chops in the flavoured flour.  Fry the chop on both sides until golden brown in just enough oil to cover the bottom of the pan.  Put the chops in a big oven casserole.

Stir fry the onions in the margarine until soft and glazy.

Dissolve the coffee powder in the hot water and pour it on the onions with the vinegar, golden syrup and Bisto which are mixed with a little bit of water.

Flavour with salt and pepper and bring to boil.  Thicken the gravy with Maizena if you want a thicker gravy.  Gently pour the coffee sauce on the chops and bake on the middle oven rack in a preheated oven on 150 degrees until it is cooked through and soft.(about 30 to 45 minutes).

“Don’t be put off by the coffee.  These chops are full of flavour and nice ‘n sticky”  Izanne Haarhoff
Source:  Kook met nostalgie (Translated).


Nikki’s Creamy Tuscan Garlic Chicken



Creamy Tuscan Garlic Chicken has the most amazing creamy garlic sauce with spinach and sun dried tomatoes. This meal is a restaurant quality meal ready in 30 minutes!

Serves: 4-6


  • 700g boneless skinless chicken breasts, thinly sliced
  • 2 Tablespoons olive oil
  • 1 cup thick cream
  • ½ cup chicken broth
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • ½ cup parmesan cheese
  • 1 cup spinach, chopped
  • ½ cup sun dried tomatoes


  1. In a large skillet add olive oil, season and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in centre. Remove chicken and set aside on a plate.
  2. Add the cream, chicken broth, garlic powder, Italian seasoning, and parmesan cheese. Whisk over medium high heat until it starts to thicken. Add the spinach and sundried tomatoes and let it simmer until the spinach starts to wilt. Add the chicken back to the pan and serve over pasta, baked potato or rice.