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Turkish Borek Pie

In Turkey I used to love these little cheese rolls – filo pastry rolled up like little cigars with (I think) sheep’s cheese and herbs. The sheep’s cheese had a similar salty tartness to feta. Here’s my veganized pie version

I used a 30cm rectangular @falconenamel dish as they’re my favourite oven to table dishes.

600g Silken tofu (I used fresh tofu from the chiller but you can use any)
4tbsp Nutritional yeast
Huge pinch smoked Maldon salt
Huge pinch Maldon sea salt
Black pepper
3 cloves garlic, crushed
1 tsp dried dill
Bunch flat leaf parsley, finely chopped
Small bunch mint, finely chopped
Zest & juice of 2 lemons
300g spinach
Filo pastry sheets (I bought a large package and have made 3 pies so far and still have more pastry left over)
Vegan butter
Olive oil
Nigella seeds
Black & white sesame seeds


  • Wrap your tofu in a tea towel and weigh it down (I use a cast iron trivet and a heavy pestle & mortar).
  • Mix crushed garlic, nooch, salts,herbs, lemon zest and juice. Season generously with black pepper.
  • Crumble tofu into garlicky mixture & add spinach.
  • Grease your tin with melted vegan butter and add your first sheet of filo. Repeat three times.
  • Add half the tofu/spinach mixture and then layer in three more sheets of filo, buttering each layer as you go
  • Add the remaining tofu mixture.
  • Layer in three more sheets of filo, again buttering each layer with the melted vegan butter.
  • Score the top of the pie into squares.
    Sprinkle with seeds
  • Bake in a moderate oven (I used gas mark 6 but 160-180 is probably great) for about 30 minutes until crispy and brown.
    Drizzle with olive oil and serve

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Basic Hummus

I’m not much for those food blogs with tonnes of writing about perfect families and picnics and such as I’m just not one of those people. My Instagram wouldn’t make anyone jealous. I foster cats and my house often smells of pee when a “mew” kitty comes into the fold. I live in leggings and need to dye my roots 😂

I do make amazing hummus though, so hopefully you’ll appreciate me jumping straight to this recipe.

  • Chickpeas
  • tahini
  • garlic
  • lemon (zest and whole lemon, pith removed)
  • olive oil
  • water
  • cumin
  • salt

I use my high powered food processor to make my hummus – it’s a magimix 5200XL I highly recommend it if you make hummus or meat analogues a lot.

Put the tahini, garlic, lemon, olive oil, salt, cumin and water into the food processor and run it until everything is smooth.

Add half the chickpeas and blend til smooth, then add the other half and blend until the consistency you require (sometimes I like mine chunky, others I blend it smooth and then add toppings for extra texture.