Name: Strudel
Yield: Serves 4
Cuisine: Hungarian
Ingredients: large handful of pine nuts, toasted; salt and black pepper; small handful each of coriander and mint leaves, finely chopped; 1 banana shallot, or 2–3 ordinary shallots, finely chopped; 1 kg (2¼ lb) fresh spinach leaves, stalks removed; 200 ml (7 fl oz) double cream; 1 recipe quantity goat’s cheese filling for ravioli; 3–4 roasted red peppers, skinned and cut into flat rectangles; 15 g (½ oz) butter; 150 g (5½ oz) stoned green olives; 2–3 garlic cloves, finely chopped; 3 banana shallots, or 6–8 ordinary shallots, finely chopped; a little olive oil; 8 large sheets filo pastry; a handful of onion seeds; about 100 g (3½ oz) butter, melted; pasilla chilli and tomato jam, to serve; 2 large garlic cloves, finely chopped; juice of 1 lemon