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We specialise in colourful, fun and nourishing catering. Give us a tinkle  if you are looking for wild and tasty food for your special occasion. We love working with you to create a bespoke menu perfect to wow your guests! 

 

mim@wildthymefood.com

07850244544

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73 Coburn Road
London
UK

Tricolour lasagne


Serves 6

500g sliced chestnut mushrooms
3x white onions finely chopped (keep one separate)
3x cloves of garlic finely chopped
1.5 tsp dried/fresh thyme
1 tsp dried oregano
Handful fresh basil
1 butternut squash
400g of feta
400g washed fresh spinach
½ tsp grated nutmeg
2x tins chopped tomatoes
Olive oil
1 tbs tomato puree 


1.    Finely chop two of the onions and fry in a pan on a medium heat, add 2 cloves of garlic and fry for a couple more   minutes
2.    Add the chopped tomatoes, basil, oregano, thyme, tomato puree, salt, pepper and a glug of olive oil.
3.    Cook slowly until the lasagne is ready for assembly
4.    Peel the butternut squash and slice length ways (half a cm thick) so the butternut squash resembles lasagne sheets
5.    Bring a pan of water to boil and blanch the squash for 5 minutes
6.    Fry the remaining onion and garlic and add it to a blender with the raw spinach, salt, pepper and nutmeg
7.    Blend until you have a smooth spinach puree
8.    Get a big lasagne dish and start layering starting with the mushroom Bolognese, squash, spinach, and then crumble in       the feta
9.    Keep repeating layers until you ran out of sauces, finish with a good crumble of feta
10.    Bake in a pre heated over (200c) for 30-40minutes. Cover the top for the last 10-20 minutes if the feta is starting to burn.