INGREDIENTS: 

Serves 6 

300g frozen phyllo pastry, thawed

250g Dalewood Farm Butter, melted

200g leeks, blanched and water squeezed out

150g Wineland Camembert™ Oval, sliced

200ml Dalewood cream (available from the Cheesery Shop on the farm), or any other cream

2 eggs

salt and pepper, to taste

honey, for serving

METHOD: 

Preheat the oven to 180°C. Lay each sheet of phyllo pastry on a work surface and brush with the butter. Using your hands, crumple the phyllo pastry into long rolls. Grease a 25–30cm round quiche or pie dish. Starting from the outside of the dish, create alternate layers of phyllo pastry and leeks. Tuck slices of Camembert between the layers. In a bowl, combine the cream, eggs, salt and pepper and whisk until well combined. Pour the egg-and-cream mixture over the phyllo and bake for 40 minutes.

Remove from the oven and drizzle with honey before serving.

Recipe courtesy of Brendan & Leigh Thorncroft, taken from their book Sunday Lunching at The Table

Design and styling courtesy of Roxanne Spears

Photograph courtesy of Claire Gunn