Ladybirds in nettle pesto

By Fiona Bird

To make the pesto:

What to find:

50g young nettle leaves 25g Parmesan cheese clove garlic 25g toasted pine nuts Few twists freshly ground black pepper Aprrox 100ml rapeseed oil

What to do:

Put all of the ingredients apart from the oil in a food processor and blend. Slowly add (with the machine running) enough rapeseed oil to make a thick paste
What to find:

Butter for greasing 25g butter Large leek, washed and finely shredded 2tbsps nettle pesto 14-15 cherry tomatoes halved 125g-mozzarella cheese cut into 1cm cubes 250g puff pastry

Flour for rolling 3 olives chopped

What to do:

Oven 425°F 220°C 200°CFan gas 6

1. Grease 18 x 14 rectangle shallow ovenproof dish. 2.    Heat the butter in a frying pan and add the shredded leeks. Cook for 2-3 minutes but do not allow them to brown. Add the pesto to the pan, stir well and remove from heat.

3.    Put the cherry tomato halves, skin side down in the greased dish. Scatter the mozzarella over the top. Add the leeks and pesto and spread evenly.

4.    Roll the pastry to roughly fit the dish and place over the mixture. Turn the edges in; to make the pastry fit the dish. 5.    Bake in the pre- heated oven for 15-20 minutes until the pastry is golden. Allow to cool for 5 minutes.

6.    Turn the dish upside down onto a serving dish and decorate the tomatoes with chopped olives to resemble Ladybird spots.
©Fiona Bird

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About 101waystocookmushrooms

Here, Adam and Ali of write about the yummy stuff we're cooking. And eating. Mmmmm. (It won't all be mushrooms. The name is basically a lie).
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