Filo Beano Carrot Chicory Bake

individual portion

187.5g tinned Butter Beans
40g roasted Pine Nuts
1 Albumen, lightly whisked
2 sheets Filo pastry
35ml Sunflower Oil
400g Chicory, some core removed before and after parboiling 10min, then squeezed a little and quartered
sage, previously fried in Sunflower Oil and frozen, chopped
orange peel, previously peeled thinly, sliced into slivers, parboiled 15min and frozen
30ml orange marmalade eg St Dalfour Thick Cut Orange
200g Carrot, sliced medium thin
ginger finely chopped
30g Table Cheese, finely grated

BAKE (15min and 9min)
Preheated oven to 190°C
Mixed together the Albumen, Pine Nuts and Butter Beans
Placed the two folded Filo sheets onto rectangular oven dish lined with parchment paper, with only a small amount of Filo coming up the sides
Placed the Bean mixture on the Filo and baked 15min then removed from oven

CHICORY (15min)
In large frypan fried the Chicory in 20ml Sunflower Oil for 15min making sure it is properly cooked before adding to the Bake
5min before the end added the orange peel stirring in
3min before the end added the sage leaves

CARROTS (15min)
In small frypan fried the Carrot in 10ml Sunflower Oil for 15min
3min before the end added the ginger, stirring in
Placed Carrot in a jug with 15ml hot water and blended with a hand blender gradually adding the Cheese until almost blended

After the above cooking, placed the Carrot puree on top of the Beans in the Filo pastry
then added the Chicory on top of the Carrot
then added 30ml orange marmalade and 15ml hot water to the pan where the Chicory had been cooked and stirred on heat until syrupy, then spooned over the Chicory on the bake
Baked this another 9min or until it started to smell caramelised

complete protein 24.2g
saturated fats 12.1g