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Savoury pork and fennel baklava with roasted tomatoes and feta
Fruit and vegetables
400g/14oz
cherry tomatoes
, halved
1 large
onion
, thinly sliced
2 fat
garlic
cloves, minced
salt and
pepper
1 whole unwaxed
orange
, zest only
Tins, packets and jars
300-350ml/10-12fl oz
passata
Cooking ingredients
2 tbsp of
fennel seeds
5 tbsp vegetable, sunflower or olive
oil
2-3 tbsp clear
honey
300g/10½oz
caster sugar
pinch
cayenne pepper
(optional)
Dairy, eggs and chilled
6 sheets
filo pastry
75g/2½oz
butter
, melted
200g/7oz
feta
Meat, fish and poultry
1kg/2lb 4oz
pork shoulder
, bone in (or 500g/1lb 2oz leftover roast pork, lamb or chicken)
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