Recipe by McCormack Family Farms   Heat oil in a large frying pan over medium-high heat. Fry the onion, garlic, and chilli flakes together for a few minutes and then add in the spinach. It may seem like a lot but it will wilt down quickly. Cook together for about 5 minutes. Remove from the heat and place spinach into a colander/sieve to remove some of the liquid.   When drained, place into a bowl and crumble in the Irish Greek Style Cheese. Leave this to cool a bit.   Meanwhile, heat your oven to 200ºC/180ºC Fan and line a baking tray with some greaseproof paper.   When the spinach has cooled, unroll the pastry and assemble the rolls.   Cut into 4 even pieces and spoon the spinach and Irish Greek Style Cheese mixture into the centre leaving space around all edges, fold one side over the other, and with a fork press down all 4 sides to seal it.   Slit across the top with a sharp knife and brush over the beaten egg. Sprinkle some seeds on top and place them on your prepared baking tray.   Bake in the oven for 25 minutes until golden brown.     Visit Our Shop

1. With a sharp knife, score down the back of the prawn. Remove the thin, digestive tract with the tip of the knife. Rinse the prawns under running water and pat dry with paper towels. 2. Melt the garlic butter in a large frying pan. Fry over high heat, stirring, for 3 – 4 minutes until the prawns are pink, at the last minute add a pinch of chopped dill and chives. 3. For the spicy cocktail sauce- mix together mayonnaise, olive oil,  lemon juice,  orange juice, paprika, Worcestershire sauce, English mustard, white wine vinegar, chilli sauce, ketchup, and Tabasco sauce. 4. Add finely diced gherkins, red onion, red pepper, green pepper, green olives, parsley, chives, dill, and garlic cloves. 5. Serve immediately on a bed of baby gem leaves with two spoons of cocktails sauce and a lemon wedge, Season with salt and black cracked pepper to taste, cool it down, and place in the fridge for later consumption.   Visit Our Shop