In the third of a series of recipe collaborations with ‘cene, Macknade brings you an organic seasonal dish to tickle the taste buds this autumn

Our latest recipe celebrates the arrival of autumn’s vegetable bounty, as well as Organic September, where we’re raising awareness of our local organic farmers and organic farmers-to-be as part of the Soil Association’s latest campaign to encourage more people to eat organically.

This dish is a comforting and flavoursome filo pie (made with shop-bought pastry, although you can absolutely make your own), featuring organic squash and smoked Northumberland cheese... served with a big helping of wilted garlic chard on the side.

The squash and chard are both grown by Ripple Farm Organics in Crundale, near Canterbury, and the cheese is a hard, smoked Northumberland.

But if you don’t fancy a smoked cheese, you can always head to Macknade’s amazing deli counter and pick from any other varieties on offer. There are more than 100 cheeses from which to choose!

METHOD

Pre-heat oven to 190 degrees
Slowly cook shallots and celery until golden and sticky; set aside
Slice squash into 0.5cm-thick pieces and roast in oven with a little oil for 20 minutes to soften
Brush a 10- or 12-inch pie dish with oil before layering and fanning the filo sheets and brushing oil on each layer as you go - the pastry should hang over the edges
When they’re ready, fan the squash slices around the dish to create a pattern if you wish, or just pop them in evenly
Sprinkle the dish with the grated cheese
In a separate bowl, blend the shallots, celery, cream and yoghurt until incorporated and then whisk in the egg yolks, rosemary and salt & pepper
Pour over the pie evenly and roll in/scrunch the overhanging filo to form a rim around the tart
Brush rim with oil and bake in the oven for 25-35 minutes
Serve warm with steamed or wilted chard, tossed in sesame oil and crushed garlic

INGREDIENTS

AVAILABLE IN STORE / SERVES FOUR