Feta Saganaki

Place one sheet of filo pastry on a chopping board. Brush generously with melted butter.

Top with the second sheet of filo and brush with another generous layer of melted butter. If it’s a very large piece of filo, here you can fold it in half on the shortest side as if you would a birthday card to make it smaller. Otherwise, you end up with very thick filo around the feta. You can use the block of feta to measure it against the filo and decide if it needs to be smaller or not.

Place the block of feta in the centre of the filo and carefully wrap the filo up around it as if you were wrapping a present. Fold the ends under and press down to seal (it should seal easily due to the melted butter).

Brush all over with the beaten egg yolk, then sprinkle with sesame seeds.

Next, in a frying pan, heat about 1-2 cm of sunflower oil (you aren’t deep-frying, but you do need a generous amount) over a gentle heat.

Once gently bubbling, add the filo parcel and fry for a few minutes on each side - or until gloriously golden and crispy on the outside (giving enough time for the feta to go all melty and gooey on the inside too). Take care to moderate the heat so the sesame seeds don’t burn.

Carefully remove from the oil using a slotted spoon or spatula and pop on a plate lined with kitchen paper to absorb any excess oil.

Place onto a serving plate, drizzle with runny honey and sprinkle with sprigs of fresh dill. Enjoy straight away!