Kolokithopita (Greek pumpkin pie) with garlicky vegetables

This is just the ticket for those days when the sun is warm, and you're convinced that spring is properly here (and go a bit nuts hiding winter jumpers and bringing out summer dresses to air), only to be laughed at by the weather gods when they bestow a chilly old night. Who has the last laugh when you're sitting in a nice warm house, tucking into this?

Kolokithopita

20 sheets filo pastry

4 tablespoons olive oil

1 kilo pumpkin, peeled and grated

1/2 cup pepitas, toasted

2 eggs, lightly beaten

200 grams feta cheese, crumbled roughly

sesame seeds

Cherry tomatoes, halved, to serve

1 - Heat two tablespoons of oil in a large, non-stick pan over a medium high heat. Cook the grated pumpkin for 8 - 10 minutes, until soft and tender. Set aside to cool.

2 - Once cooled, mix the pumpkin with the eggs, pepitas and feta. Season to taste.

3 - Oil a large baking dish with a little of the oil. Spread out the filo on a work bench, covering with a damp tea towel between bits. Carefully pick up a single piece of the filo, and place into the dish, gently molding it into place. Don't worry if bits are hanging off the side, we'll fix that up later. Brush the sheet of filo with oil, then place a new one on top of it. Brush it with oil, and repeat until you have layered 10 sheets.

4 - Spread over the pumpkin mixture, then layer the remaining filo over, as above. Tuck the overhanging bits into the dish, or trim, then score the pastry in a diamond pattern. Brush with oil, sprinkle over some sesame seeds, and bake in the oven for about 40 minutes, or until the top is golden brown and crinkly. Rest in the pan for 5 minutes, then slice up and serve.

Garlicky vegetables

1 head broccoli, cut into florets

2 handfuls butter beans, tops and tails trimmed

1 cup fresh breadcrums

1 garlic cloves, diced finely

1 tablespoon olive oil

1 - Bring a saucepan of water to the boil. Add the broccoli and beans, and cook for 3 - 5 minutes, or until vegetables are tender. Drain, and keep warm.

2 - Meanwhile, heat the oil in a large non-stick pan. Add the garlic and breadcrumbs, and cook until the garlic smells fragrant, and the breadcrumbs are golden. Toss with the vegetables in a bowl, and serve immediately.

Shepherd's pie with minted mushy peas

This is comfort food at it's very best. In fact, it was so comforting that I had two helpings, and then scarfed the leftovers for breakfast. Buuuuurrrrrp!

Shepherd's Pie

1 kilo potatoes, peeled and diced
1/2 cup milk
1 cup grated cheddar cheese
1 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, crushed
800 g tin crushed tomatoes
400 g tin brown lentils
4 tablespoons sundried tomato strips
1 carrot, peeled and grated
1 teaspoon dried oregano


1 - Preheat the oven to 200 C.

2 - Place the potatoes in a saucepan, and cover with water. Bring to the boil, then simmer until the potatoes are tender. Drain, then mash, adding the milk until the mash is light and fluffy. Season with pepper, and stir in the cheese.

3 - Meanwhile, heat the olive oil in a large pan. Cook the onion until tender and golden, then add the garlic. Cook for a minutes, then add the tomatoes, lentils and carrots. Bring to the boil, then simmer away until the mixture becomes nice and thick. Add the oregano.

3 - Place the tomato mixture into a large baking dish. Gently spread the mashed potato over the top, and cook for 40 minutes, or until the top is a lovely golden brown. Serve with the mushy peas.

Minted mushy peas

500g frozen peas
50 grams butter, melted
1/4 cup chopped mint leaves

1 - Cook the peas in a saucepan of boiling salted water for 3 - 4 minutes, or until tender.

2 - Drain the peas, then blitz with the butter and mint in a food processor (Don't over blitz - you want them to be kinda lumpy, not a pea puree). Serve.