Corsican Pie a la Mima

It’s a Yottam Ottolenghi recipe to which I return again and again. And which I adapt to use the veg and cheese de jour.

Today it is filled with onion, garlic, shredded silverbeet, parsley, mint, courgette, lemon juice, sunflower seeds, Caerphilly, Romano, and an egg.

It is good hot or cold and is something I often make for visitors.

My neighbour’s parents are staying over the road this week and were the happy recipients of raspberries and blackcurrants earlier in the day. Baking has appeared on my doorstep in return.

It’s been another full day. A good one.