Spicy chickpea, potato and filo slice

50 MINUTES | SERVES 4 | EASY |

This is best eaten on the day, while the pastry is still crisp.

floury potatoes (such as Maris Piper) 750g, peeled and cut into 2cm dice

butter 50g

onion 1, finely chopped

garlic 1 clove, crushed ginger grated to make 1 tbsp

curry paste (any kind) 1 tbsp

tomato purée 1 tbsp

chickpeas 400g tin, drained and rinsed coriander a small bunch, chopped filo pastry 250g pack

black onion seeds 1 tbsp

• Cook the diced potatoes in boiling salted water for 3-4 minutes until almost tender but holding their shape, then drain.

• Heat a knob of the butter in a pan over a low heat and cook the onion, garlic and ginger until softened. Stir in the curry paste and tomato purée, and cook for 3 minutes. Add the drained potatoes, chickpeas and a splash of water and cook for 2-3 minutes or until the vegetables have soaked up the sauce. Stir in the coriander.

• Heat the oven to 200C/fan 180C/gas 6. Melt the rest of the butter in a small pan. Brush a deep 28cm x 23cm baking tray with the melted butter. Line with 4-5 sheets of filo, brushing each with more butter.

• Tip in the potato filling, then fold over the overhanging filo. Top with 4-5 slightly scrunched sheets of filo, brushing with butter as you go. Sprinkle with the onion seeds and bake for 25 minutes or until the pastry is deep golden. Cut into squares to serve.

PER SERVING 521 KCALS | FAT 15.5G SATURATES 7G | CARBS 76.5G | SUGARS 6G FIBRE 9.7G | PROTEIN 14.1G | SALT 0.9G