Filo parcels with feta and honey recipe
 These deep-fried feta parcels are a great hand-around dish at a party. If your guests are fans of the irresistible trilogy of salt, sweet and crunch (who isn’t?), you will make them very happy indeed with this one. 200g/7oz feta cheese4 sheets filo pastry, each around 30cm/12in x 35cm/13½in. 2 tbsp extra virgin olive oil300ml/10fl oz light olive or sunflower oil, for frying 200g/7oz feta cheese 4 sheets filo pastry, each around 30cm/12in x 35cm/13½in. 2 tbsp extra virgin olive oil 300ml/10fl oz light olive or sunflower oil, for frying 2 tbsp runny honey1 tsp white wine vinegar1 tbsp finely chopped fresh coriander1 small fresh red chilli, finely choppedfresh coriander sprigs 2 tbsp runny honey 1 tsp white wine vinegar 1 tbsp finely chopped fresh coriander 1 small fresh red chilli, finely chopped fresh coriander sprigs 1 small fresh red chilli, finely slicedsprigs fresh coriander 1 small fresh red chilli, finely sliced sprigs fresh coriander Method To make the dip, mix together all the ingredients in a bowl.Place the feta on folded kitchen paper and press down lightly with more paper to absorb as much of the excess liquid as possible. Cut into eight rectangles.Cut the filo sheets in half widthways. Place a feta cube at the short end of each filo slice. Roll up the filo around the feta until around three-quarters of the way along its length. Fold in the sides and complete the roll, using a little oil to seal the end.Heat the oil in a large, deep frying pan or deep-fat fryer until 180C, using a thermometer to check that it doesn’t overheat. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Using tongs, carefully add the parcels one at a time. Cook for 2 minutes, then turn over and cook on the other side for 2 minutes more, or until golden-brown and crisp. Drain the parcels on a plate lined with kitchen paper.Place on a serving plate, sprinkle with finely sliced red chilli and coriander. Serve with the chilli and coriander dip. To make the dip, mix together all the ingredients in a bowl. To make the dip, mix together all the ingredients in a bowl. Place the feta on folded kitchen paper and press down lightly with more paper to absorb as much of the excess liquid as possible. Cut into eight rectangles. Place the feta on folded kitchen paper and press down lightly with more paper to absorb as much of the excess liquid as possible. Cut into eight rectangles. Cut the filo sheets in half widthways. Place a feta cube at the short end of each filo slice. Roll up the filo around the feta until around three-quarters of the way along its length. Fold in the sides and complete the roll, using a little oil to seal the end. Cut the filo sheets in half widthways. Place a feta cube at the short end of each filo slice. Roll up the filo around the feta until around three-quarters of the way along its length. Fold in the sides and complete the roll, using a little oil to seal the end. Heat the oil in a large, deep frying pan or deep-fat fryer until 180C, using a thermometer to check that it doesn’t overheat. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Heat the oil in a large, deep frying pan or deep-fat fryer until 180C, using a thermometer to check that it doesn’t overheat. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Using tongs, carefully add the parcels one at a time. Cook for 2 minutes, then turn over and cook on the other side for 2 minutes more, or until golden-brown and crisp. Drain the parcels on a plate lined with kitchen paper. Using tongs, carefully add the parcels one at a time. Cook for 2 minutes, then turn over and cook on the other side for 2 minutes more, or until golden-brown and crisp. Drain the parcels on a plate lined with kitchen paper. Place on a serving plate, sprinkle with finely sliced red chilli and coriander. Serve with the chilli and coriander dip. Place on a serving plate, sprinkle with finely sliced red chilli and coriander. Serve with the chilli and coriander dip.