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It was a pleasure to be part of Neptune Weybridge’s special Christmas get together this weekend. I served festive treats; meat and cheese plater, spiced pumpkin, feta and crispy sage filo parcels, traditional apricot, rosemary and black pepper mince meat pies and small Christmas cakes with marzipan and icing, freshly baked in the fabulous Everhot cooker.

A big thanks to everyone who dropped by. The perfect way to kick start the festivities, alongside The White Orchid, be sure to head down to your local Neptune store for some inspiration!

Made for @neptune_weybridge, tasty goats cheese & sun-dried tomato frittatas, green salad, burrata & balsamic onion.

Mini Frittatas: (This recipe makes 12 individual Frittatas)
For your filling:
1 jar of drained sun dried tomatoes – finely sliced
1 pack of feta, which has been diced.
1 bag of washed organic spinach. (Gently wilted with the zest of one lemon and pinch of nutmeg)

Egg mixture:
2 large free-range eggs
100 ml of semi skimmed milk
Pinch of Maldon Sea Salt
Twist of black pepper
100 grams of grated mature cheddar cheese.
* Line a muffin tin with large cake cases.
* Put a little bit of each of the fillings into the base of cases along with a pinch of seasoning
* Spoon in your egg mix, you want to leave an inch from the top as when they bake they will rise.
* Place into a preheated oven at gas mark 6 for 30-45 minutes, to test use a small paring knife if the knife comes out clean then they are baked.
* You can eat straight away or allow to cool as they make the perfect addition to a picnic.
* To accompany these indivisual Frittata’s, prepare a seasonal green salad dressed with a classic French mustard dressing, Along with Italian Burrata, balsamic braised Calcots onions and garden crispy sage leaves.
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