Ingredients

This recipes features Berwick Edge.

To Serve Four:

Filling
- 500 gm leaf spinach
- 135gm finely chopped cooked beetroot
- 65gm finely chopped & cored red apple
- 15 gm pinenuts dry “roasted” under a hot grill (vegetarian) or
- 50 gm shredded cooked pheasant breast
- 8 – 10 large spring onions caramelised in 1tbs butter
- 1 large organic egg beaten with -1tbs double cream

Seasoning: sea salt and fresh ground black pepper

Topping
-8tbs fresh organic breadcrumbs
-90 gm/4tbs grated Berwick Edge cheese

Method

- Heat the oven to gas 4/180C

- Steam the spinach, chop the beetroot and cored apple,

- Melt the butter in a fry pan and caramelise the onions.

- Drain the spinach through a fine sieve over a large bowl. Press out any excess liquid with the back of a wooden spoon or metal tablespoon and retain for stock

- Combine the spinach with the pinenuts (or shredded, cooked pheasant breast) and onions and spoon into a medium-sized ovenproof dish.

- Mix the apple and beetroot together and spread evenly over the spinach mixture.

- Beat 1 large organic egg with 1tbs double cream. Season with sea salt and pepper and pour over the tart surface. Bake for 10 mins. Remove from the oven and keep warm.

- Increase oven temperature to gas 6/200C

- Combine breadcrumbs with the grated cheese, spoon over the top of the vegetables and bake for 10 – 15 mins. until light gold. in colour.

- Serve warm or cold with a dish of buttered local organic new potatoes, a plate of sliced beefsteak tomatoes liberally sprinkled with freshly ground black pepper, and a large mixed salad of green leaves and fresh herbs.