Carbonara filo crinkle pie and herby pangrattato

Method

• step 1

  Fry the lardons in a frying pan over a medium heat for 5-6 mins or until they crisp up and the fat has rendered. Remove the lardons, keeping the fat in the pan. Add 15g of the butter, let it melt, then add the breadcrumbs, onion powder and herbs. Mix well, ensuring all the crumbs are coated in fat, then tip into a bowl.

• step 2

  Melt the remaining butter in a pan, then brush a deep 24cm x 24cm baking tray with butter. Finely grate the cheeses, then mix together in a bowl.

• step 3

  Brush a sheet of filo with the melted butter, sprinkle with the cheeses, then concertina fold the pastry into crinkled ruffles, from top to bottom. Place at the top of your baking tray. Repeat with remaining filo sheets, butter and cheese, filling up the tray completely. Evenly scatter most of the lardons over the top of the pastry, then push them into the folds so they are concealed.

• step 4

  Heat the oven to 200C/180C fan/gas 6. In a large jug, whisk together the eggs, milk, garlic and 1 tsp of freshly ground black pepper. Pour evenly over the filo pastry, then tap and tilt the tray to ensure it gets to the bottom.

• step 5

  Bake for 15 mins, then scatter over the herby pangrattato breadcrumbs. Bake for a further 5-7 mins or until golden brown on top. Garnish with the last of the lardons and more grated cheese, if you like. Enjoy warm or cold with a green salad.