TO BEGIN our fresh-from-the-garden series, we print an original recipe from Cynthia Noble of West Malling, Kent. It is filo pea pies, developed to 'stretch the first few peas from the garden'. She wins a bottle of Dolcetto d'alba Clerico Domenico, from Bibendum Wines in Regent's Park Road, London NW1.

Frozen filo pastry is available in most Greek shops.

Filo Pea Pies

Serves 2

Ingredients: 2 sheets of filo pastry for each 8oz/225g very fresh young peas

2 heaped tsp creme frache

finely chopped mint to taste

butter

pinch sugar

salt and freshly ground black pepper

Preparation: Using two small buttered flan dishes, butter a sheet of filo pastry, fold in half and press into each dish. Repeat with the second sheet of filo but place it crossways. Use tiny scraps of pastry to reinforce the base. Add raw peas, finely chopped mint, salt and pepper to taste, just a pinch of sugar and a heaped teaspoon of creme frache in each dish. Fold over one piece of filo pastry neatly to seal in the peas. Fold the second piece in a more crumpled fashion, to give a decorative effect while baking. Brush the top with melted butter, grind on a little pepper and cook at 375F/190C/ gas 5, for about 10 minutes or until the top is golden. Cool for 5 minutes, serve warm.

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