To help navigate the gloomiest months, chef Ryan Riley is sharing weekly recipes from his personal collection of go-to favourites designed to bring comfort and joy. This week's highlight on his small pleasure menu is an innovative take on a classic: black olive, feta, and honey twists.
A Gourmet Upgrade on a Nostalgic Classic
There is something inherently homely about a cheese straw. Many recall them crisping at the edges of party platters, nestled between cubes of cheddar and simple ham slices. Beige food, sunshine, and paper plates evoke fond memories. However, Ryan Riley's creation elevates this humble snack into something truly extraordinary.
Here, the traditional cheese twist dons its party attire. Salty bursts of feta cheese and the briny punch of black olive tapenade are beautifully mellowed by rich, velvety Greek yoghurt. Fresh mint adds a sharp, cooling, almost medicinal note that cuts through the richness like a refreshing breeze. A touch of runny honey rounds out the flavours, while a crack of black pepper provides a subtle heat.
Perfect for Any Occasion
These twists are best served warm, golden, and flaky straight from the oven, but they are equally delightful at room temperature paired with a chilled beverage. A dollop of lemon-thyme yoghurt on the side enhances them further, offering a creamy, tangy, and herbal complement. Prepare them in advance and keep them chilled until guests arrive; they will never guess how effortless the recipe is.
This is a recipe crafted to brighten long, cold days when the world feels a bit heavy. It takes a familiar form and makes it new, with every bite offering a surprising, indulgent experience, perfect for eating with your fingers.
Recipe: Black Olive, Feta, and Honey Twists
Makes: 8 twists
Ingredients:
- 100g black olive tapenade
- 200g feta cheese, crumbled
- 2 tablespoons mint sauce
- 1 tablespoon runny honey
- 2 tablespoons full-fat extra-thick Greek yoghurt, plus extra mixed with a little runny honey and lemon thyme leaves, then chilled to serve
- 2 × 320g sheets of ready-rolled puff pastry
- 1 tablespoon ground black pepper
Method:
- Preheat the oven to 200°C/180°C fan and line two baking trays with baking paper (or use the sheet from the ready-rolled pastry if preferred).
- In a mixing bowl, combine the tapenade, feta, mint sauce, honey, and yoghurt until well blended.
- Lay out one puff pastry sheet and spread the mixture evenly over the top, ensuring complete coverage.
- Place the second pastry sheet directly over the mixture to create a sandwich. Transfer this to one of the lined baking trays and refrigerate for 20 minutes to firm up.
- Remove from the fridge and cut the sandwiched pastry lengthways into 8 equal strips. Using a knife, halve the sheets down the middle, then halve and halve again for precision.
- One at a time, hold each strip at both ends and gently twist three times. Place each twisted strip onto the other lined baking tray and sprinkle with black pepper.
- Bake in the oven for 25–30 minutes until golden and crispy. Serve with the chilled, flavoured Greek yoghurt for dipping.
