I just got back from an amazing few days on the Devon coast, celebrating some friends hitting the big 5-0 and soaking up the beautiful views. If you’re wondering where Devon is, it’s that lovely spot nestled between Dorset and Cornwall, featuring stunning coastlines facing both the English Channel and the Bristol Channel. Plus, it has two national parks, Dartmoor and Exmoor, and it’s where the classic “Cream Tea” originated, which is all about those warm scones smothered with local clotted cream first and then jam.
Once you get beyond Britain’s famous tourist magnet – Stonehenge – the traffic slows considerably and the drive is slooooooow. In Devon itself you will often find yourself driving along single track roads with high hedges. It can be challenging at times, but once you arrive it will all be worth it.
We stayed in the sweet little village of East Prawle in a charming AirBnB owned, we later found out, by published author Mark Bolton – A New Cottage Garden: A practical guide to creating a picture-perfect cottage garden I couldn’t resist buying a signed copy off of him. The annexe, where we stayed was beautifully designed by Sarah his wife, with stylish touches everywhere and Mr C&M and I had the best nights sleep in ages, partly owning to fresh sea air and very comfortable bedding.
I booked a wood fired sauna one morning at The Old Stable in East Portlemouth overlooking Salcombe harbour, where we plunged in the deliciously refreshing sea and cold baths. I would highly recommend this activity and after you finish you can stop for coffee and a bite to eat if you fancy or in my case a zingy fresh ginger spritz.
Most days we walked the coastal paths with spectacular views around the British channel, taking occasional dips to cool us down from the sun’s rays. If you are up with the larks, I would suggest an early morning swim at Lannacombe Beach – but be warned – the track to the beach is narrow with few passing points. The carpark fits about 7 cars max so you want to have left by 8am otherwise you are likely to get stuck there for the day.
I loved seeing all the wildlife along the coast and managed to capture some good beetle reportage.
I made a load of spanakopita rolls for our hikes and thought it might be helpful to post the recipe here as they are great for picnics or a light summer’s meal with a Greek or rocket and tomato salad. Spanakopita rolls are inspired by the classic Greek spinach and feta pie that has been enjoyed for generations. Last June I spent a bit of time in Greece and loved these tasty savoury pies, sometimes even for breakfast. Traditional spanakopita is made with delicate layers of filo pastry, but this version uses puff pastry for a more modern twist, creating rolls that are golden, buttery, flaky and wonderfully crisp with every bite. They are very easy to make, and you can make them with filo pastry if you prefer, or make them into triangles, twists or smaller bite size rolls. I gave mine a pastry ‘lip’ so that I could pick them up easily whilst taking bites into the roll.
Ingredients
Method
- Cover the frozen spinach with water and allow to defrost
- Preheat your oven to 200 degrees or 180 degrees fan
- Using your hand, squeeze out the water from the spinach and place in a mixing bowl
- Heat the olive oil in a frying pan and add the finely chopped onion
- After three minutes add the garlic and chilli flakes
- After a further couple of minutes add the dried mint and thyme and then add the chopped spinach
- Stir for a minute and then turn out into the mixing bowl and crumble in the feta and grated parmesan
- Line your tray with baking paper and place your puff pastry on the paper. Spoon the filling down the centre and then cover with one side of the pastry. You should have a slight pastry lip.
- Brush the whisked egg over the top of the pastry and then cover with sesame seeds.
- Place in the oven for 25 minutes until golden brown. You can eat whilst hot or at room temperature.