Season lamb fillets and sear in a hot pan. Take out and spread the top of the fillets with a mixture of Bill’s Beetroot Marmalade and crumbled fetta. Wrap in filo pastry, brush with butter and bake in a hot oven until pastry is brown. Serve with new potatoes and minted peas.
Delicious with all meat, seafood, vegetables … and did we say cheese – especially Halloumi! Put a jar of Bill’s Spiced Pear Chutney on the table and watch it disappear. It’s the perfect allrounder – YUM