Matt Tebbutt whole baked cheese pithivier (cheese and spinach pie) with a green salad on Saturday Kitchen.
The ingredients are: 1 head garlic, drizzle olive oil, 300g ready-made puff pastry sheet, 100g baby spinach , 1 whole Baron Bigod (or camembert), approx. 250g, 1 tbsp chopped thyme leaves, 2 free-range eggs, 1 whole and 1 egg yolk, beaten.
To serve: 50g watercress, 2 Little Gem lettuces, leaves separated, 3 tbsp olive oil, 1 tbsp lemon juice and salt and freshly ground black pepper.
See recipes by Matt in his book titled: Matt Tebbutt’s Guilty Pleasures: Your Favourite Sweet and Savoury Indulgences in 130 Easy Recipes available from Amazon now.