Nigel Slater’s recipes for beetroot and feta filo pie, and white chocolate and lemon truffles

This Christmas, try a festive filo pie followed by irresistible lemony truffles

I can hear the church bells from the kitchen, even more so if it’s a fine Christmas morning and the doors are open on to the garden. I will send the smell of roast duck with baked apples and potatoes cooked slowly in more of the bird’s glorious fat out into the garden to tease the neighbourhood foxes. I will also be making a beetroot pie. To balance the roots’ earthy sweetness I will crumble salty white feta into the filling and include the beetroot leaves, too. The pastry will be crisp and buttery filo.

Actually, I will roast two ducks, the second for tearing to pieces the next day, the cold meat to be eaten with pickled cabbage and slices of the cold beetroot and feta pie. (Little cooking goes on during Boxing Day, though I usually get a pot of bean soup on to simmer.)

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