The Guardian Feast Supplement, June 23, 2018

  • Courgette and herb filo pie with feta and cheddar

    Courgette and herb filo pie with feta and cheddar (page 3)

    from The Guardian Feast Supplement, June 23, 2018 The Guardian Feast Supplement, June 23, 2018 by Yotam Ottolenghi

    • Categories: Pies, tarts & pastries; Main course; Summer; Greek; Vegetarian
    • Ingredients: courgettes; dill; tarragon; parsley; spring onions; feta cheese; cheddar cheese; chilli flakes; lemons; filo pastry; nigella seeds
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Notes about Recipes in this book

  • Beet gazpacho with mustard, cherries and almonds

    • meggan on July 17, 2018

      This was pretty fabulous.

    • rpepper on May 27, 2022

      Delicious, a keeper Next time I will make the goat cheese/horseradish topping with a looser consistency by adding some cream. I'll also omit the sliced garlic and garlic oil. I used 2 tablespoons of extra-hot horseradish and that was plenty.

  • Sandwiched meringue kisses

    • Frenchfoodie on October 25, 2020

      Utterly delicious rasberry flavour and light pink colour. Forgot the lemon juice and they were beautifully marshmallowy inside.

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  • Published Jun 23 2018
  • Format Magazine
  • Page Count 24
  • Language English
  • Countries United Kingdom

Publishers Text

Feast is a Saturday magazine supplement to The Guardian newspaper; it includes food and drink features and recipes, and combines most of The Guardian's food writers under one cover. The magazine encompasses the articles and recipes that formerly appeared in the Weekend magazine, Cook, and in the Thursday G2 are now contained in Feast.