Silverbeet & Cheese Turnovers

Step 1: Melt spread in a large frying pan over moderate heat and add onion, garlic and nutmeg and cook and stir for 1 minute or until mixture thickens and gradually whisk in the milk until combines and cook and whisk for 3 minutes or until sauce boils and thickens and then add the silverbeet, cook and stir for 1 minutes or until silverbeet wilts.

Step 2: For each turnover, place a piece of lasagne on a clean work surface and top with 2 pieces of cheese leaving a 1cm border and spread with 1/8 of the silverbeet mixture and then brush edges with water and fold lasagne sheet to enclose filling and press edge with a fork to seal.

Step 3: Repeat with remaining lasagne sheets, cheese and silverbeet mixture to make 8 turnovers in total.

Step 4: Pour enough oil into a large heavy based saucepan to reach a depth of 4cm and heat over high heat (oil is ready when a cube of bread crisps quickly without absorbing any oil) and deep fry turnovers, in 4 batches for 2 minutes or until golden brown and using a large slotted spoon, transfer turnovers to paper towel to drain.

Step 5: Serve turnovers on watercress, if using.