Gardening · Recipes

Everything is Probably Alive (Plus: Feta & Olive Filo Parcels)


I lasted about three days before I ordered 200 litres of compost like I said I wouldn’t.

Couple of fruit trees put in – a James Grieve apple and some sort of mystery fruit tree that probably isn’t the companion apple I was hoping for (might be cherry). Someone who has an orchard’s worth of trees from the same shop I bought mine from gave me the advice to plant these bare root trees in not very much soil so that they don’t focus on growing roots at the wrong time of year.  No signs of having broken dormancy yet, but they also haven’t spontaneously combusted either, so that’s a plus.

Also shoved in some garlic, again in entirely the wrong time of year, but they were honking out the cupboard and it was that or the bin.

Sown some oregano, mint, runner beans, and nasturtium. Again, no germination yet, but there’s still some plausible deniability in there.

Hanging baskets have not yet fallen to the ground like a couple of swooning, breathy, Regency novel supporting characters.

Wildlife corner established. It is, er, some sticks, and a dog bowl I’m topping up with water for the birds to splash in. I plan to invest in something bigger and deeper eventually.

Looking forward to doing some baking this weekend – new oven actually bakes bread instead of just cremating the base into something with the consistency of MDF while leaving everything else raw.

Did make some simple filo parcels the other week. I did not take a picture because I keep forgetting that this is the sort of thing I should post here.


  • Preheat oven to 180C
  • Fry off some onions over a gentle heat with a little balsamic vinegar and sugar until they’re caramelised and soft.
  • Toss in some diced kalamata olives, and some diced red bell pepper, until they’re tender
  • Toss in some diced feta cheese for another minute
  • Spoon about a tablespoon of the onion/cheese mix onto a double-sheet of filo pastry, wrap up like a burrito, and place on a foil-lined baking tray.
  • Make however many more your mix lasts for (I got six out of mine).
  • Bake for 15-20 mins, until pastry is golden on top.

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