Filo Parcel with Moroccan Spiced Vegetables

Serves 4

8 sheets filo pastry 45g melted butter

For the filling:

4 tbsp olive oil

6 cloves of garlic, crushed

1 red chilli, deseeded and finely chopped

1 tbsp chopped fresh ginger

2 tsp coriander seeds, ground

2 tsp cumin seeds, ground

¼ tsp ground cinnamon

2 tsp mustard seeds

200g onion, peeled and finely diced

200g carrots, peeled and finely diced

200g butternut squash, peeled, deseeded and finely diced

200g celery, finely diced

100g cooked French beans, chopped in 3

Grated rind of 1 orange

90g toasted almond flakes

Salt and freshly ground white pepper

Preheat the oven to 200C/400F/gas 6. Heat a saucepan with the sunflower oil. Add the onion, garlic, chilli, ginger and spices. Cook for 4 minutes. Place all the other vegetables and grated orange rind in a roasting tin. Pour the mix from the saucepan over the vegetables and mix well. Cover with tinfoil and place in the oven for 30 minutes.

Remove and allow tocool. Add the flaked almonds and green beans.

Turn the oven temperature down to 180C/350F/gas 4.

To assemble, melt the butter. Lay 4 sheets of filo pastry on a work top. Brush with butter. Lay another sheet on top of each sheet. Cut in half widthways. Divide the mixture in 4 and place in the centre of the pastry. Brush the edges with melted butter and bring the edges together in a bundle to resemble an alms purse. Bake on a greased tray for 25 minutes.

We serve these with couscous and red pepper relish.