Saturday Morning With Jack Tame

FEIJOA & TOASTED COCONUT STRUDEL  This strudel recipe uses feijoas as well as apples and adds a hint of the South Pacific with toasted coconut which makes it an even more magical dessert!   Serves 2-4  1 cup feijoa flesh (scooped out of the skins), chopped small  1 granny smith apple, grated or diced very small  1 tbsp honey  2 tbsp golden raisins ½ tsp ground ginger  ½ tsp vanilla extract  ½ cup fresh breadcrumbs 2 tbsp long thread coconut, toasted  Zest from ½ lemon 50g butter, melted  4 sheets filo pastry Ice cream to serve  Preheat oven to 180 C. Line a tray with baking paper. Combine the feijoa, apple, honey, golden raisins, ginger and vanilla into a saucepan and bring to a simmer over a low heat. Cook for 1-2 minutes. Cool. In a bowl, combine breadcrumbs, coconut and lemon zest. Drizzle in half the melted butter and combine. To assemble the strudel: lay out the filo sheets, one on top of the other, brushing melted butter between each layer. Work quite quickly when you do this so that the sheets don’