Cheesy Vegetable Parcels with Herby Chips & Honey Mustard Mayo

I love it when I receive a set of food items and am challenged to make something with them. Last week a very large box arrived filled with lots of goodies from brands under the Unilever umbrella.

There were lots of Knorr stock pots which are going to come in very handy in soups and stews over these winter months. As I'm a little bit addicted to wrapping food in filo pastry since I made turkey spring rolls, I decided to make some filo parcels to contain whatever it was that I was going to cook.  I decided in the end to try out one of the Colman's Season & Steam bags to cook some vegetables to go in the parcels, to be accompanied by home baked chips (very popular in this household) and a honey mustard mayo (not so polular). These quantities will feed a family of 4.

The herby chips have been crowned 'THE best chips you've ever made' by 13yr old Sam.

Vegetable Parcels - makes 12

2 tomatoes, each cut into 8
1 yellow pepper, diced
1 courgette, cut in half lengthways & then sliced
1 packet of Colmans Season & Steam Mediterranean Vegetables
100g Bavarian smoked cheese, grated
6 sheets of Filo pastry, halved
75g Flora buttery, melted

• Follow the directions on the pack to cook the vegetables, allow to cool
• Mix the vegetables with the cheese
• Lay the sheets of filo into a pile and one at a time add a spoonful of vegetable mixture to the lower right hand corner of the pastry 
• Brush around the edges of the filo with the Flora buttery
• Fold the corner over the filling, fold the sides in and roll up into a parcel & place on a baking sheet
• Repeat with the remaining filo & filling
• Brush each parcel with more Flora buttery
• Bake in a 220 C oven for approx 20 minutes until golden brown

Herby Chips

1kg potatoes, cut into 1cm chips

3 tbsp olive oil

1 Knorr herb infusions stock pot

• Wash and dry the chips
• Add the oil to a large baking tin and place in a 220C oven for 5 minutes
• Remove and stir the stock pot into the oil
• Toss in the chips and coat in the oil and herbs
• Cook for approx 45 minutes, tossing every 10-15 minutes

Honey Mustard Mayo

125g Hellmanns real Mayonnaise
25g Maille Dijon mustard with honey

• Mix the mayo & mustard together