Sorrel pie

You’d be forgiven for thinking that the sourness of the cream and the sharp edge of the sorrel might be too much here, but they work perfectly with the cheese and the crunch of the pastry. You can substitute chard, spinach or Good King Henry for the sorrel if you fancy.

If using frozen filo (and who doesn’t), take it out from the freezer early but don’t unwrap it as it dries out rapidly, making it difficult to separate the flimsy sheets.