Ingredients for 8 servings

1 butternut squash
1 medium aubergine
1tsp cinnamon
1tsp ground coriander
1tsp paprika
1 x 200g (7oz) packet filo pastry
2 cloves garlic, crushed
2 peppers
3tbsp olive oil
5cm (2in) piece of ginger
10 shallots
75g (3oz) butter, melted
125g (4oz) peeled almonds, toasted
125g (4oz) shelled pistachios
400g (13oz) can chickpeas, drained
handful coriander, chopped

Directions

Heat the oven to Gas 4, 180°C, 350°F. Butter a 28cm (11in) loose-bottomed flan tin. Cut the shallots into wedges, deseed and dice the pumpkin, cut the peppers into strips and dice the aubergine. Mix together with the olive oil, spices and garlic, toss well, place in the oven in a roasting tin and cook for 20 minutes.

Peel and finely dice the ginger and mix in a bowl with the chickpeas, chopped coriander, toasted almonds, and pistachios. Stir this mix into the roasted vegetables when they are cooked.

Lay two sheets of filo pastry in the flan tin. Use a pastrybrush to brush with melted butter. Add two more sheets and butter. Repeat until all are used.

Add roasted vegetables, then fold over the excess pastry in generous folds and crinkle. Brush with the remaining butter and place in the oven to bake for 40 minutes. Remove from oven, carefully remove from the tin and serve.