Baked feta filo with honey

Cut the feta block in half, then tip the smaller piece on its side and cut down through the middle, so there is less cheese to cut through and the slices come out the right thickness.

Whisk melted butter and olive oil into an egg until it makes a nice emulsion.

Lay two sheets of filo down and brush them with the egg mixture, about 75 percent coverage; turn the sheets so any cracks sit near the bottom, where the cheese goes, and they end up folded inside.

Place the feta down with enough dough below it to fold up over and cover it completely, brush that, then fold both sides in neatly to the edges of the cheese and brush again.

Roll it up into a tight package, ending with the seam on the bottom.

Transfer the parcels to a Silpat lined baking sheet, brush the tops with the egg mixture and sprinkle with white and black sesame seeds.

Bake in the centre of a 425 degree oven about 20 minutes, until beautifully browned and crisp, bottoms included.

Cut each in half, plate them, and drizzle slowly and generously with honey.