The Lord Londoner’s crunch

by Katherine Frelon

A festive vegetarian alternative to the traditional turkey

This cheese, with its unusual pyramid shape, is just perfect to create a festive vegetarian alternative to the traditional turkey. Easy to prepare a day or 2 before, it can be cooked 30 mins before serving. When creating this dish keep in mind that you are making a Christmas tree shape, but don’t leave it waiting once it’s cooked or you’ll end up with a melted snowman look!


1 Lord London cheese
1 packet of filo pastry
30g butter, melted
200g spinach, wilted and drained well
Grated nutmeg
Handful of cooked, peeled chestnuts
80g cranberry sauce (see my recipe here to make your own) 


Pre-heat the oven to 180C.

Slice the cheese horizontally into 3. Layer up 3 sheets of filo pastry on a lined baking sheet, brushing with melted butter between each layer.

Place the biggest slice of cheese in the middle of the filo pastry, spoon a layer of half the spinach on top, season with a pinch of salt and pepper and some grated nutmeg. Crumble half the chestnuts on to the spinach then cover with a spoonful of cranberry sauce. 

Place the middle slice of cheese onto the cranberry sauce and repeat the process again with the remaining ingredients. Finish by placing the final slice of cheese on top, reforming the cheese into its original pyramid shape.

Now brush the filo with some melted butter and draw it up the sides of the cheese to form a peak at the top, sealing it well all round. Cut some spare sheets of filo into squares, brush them with butter and scrunch them up into spiky balls, then stick them onto the side of the cheese starting at the bottom and working up to the top, until your ‘tree’ is covered.

Sprinkle with some salt and pepper and bake in the oven until the filo is golden brown—approx 15-20 mins. Take out and serve as soon as you can.

Recipe: Katherine Frelon