Method

1.  

   1. Preheat the oven to 200C/180 fan/gas 6. First, grease a deep baking tray with melted butter or oil. Take a sheet of filo and lay out on a clean chopping board. Using nibble fingers, gently pleat up the filo sheet. Place the pleated filo into the greased tray. Repeat until all the sheet are used up and the baking tray is tight packed.
   2. Thinly slice the apple and pear, before slicing the Red Fox into 0.5cm thick slices. Slot the apple, pear and cheese evenly into the pleats. In a jug whisk together the egg, cream and nutmeg before seasoning generously with salt and pepper.
   3. Pour the egg mixture all over the stuffed pleats ensure it is evenly distributed across the baking tray. Drizzle over the melted butter followed but the honey. Crumble over the pecans before placing in the oven for 15 – 20 minutes until the filo is golden and crisp and the egg mixture has set.
   4. Remove from the oven and garnish with fresh thyme or rosemary. Either serve in the dish straight to the table, or allow to cool for 10 minutes before carefully sliding out of the baking tray and serving on a board ready to slice.