2 tablespoons olive oil, plus extra for brushing filo
1 onion, chopped
2 cloves garlic, finely chopped
1 teaspoon cumin seeds
1 teaspoon ground coriander
2-3 tablespoons harissa
2 carrots, peeled, chopped
300g pumpkin, peeled, cut into 1-2 cm dice
1 x 400g can chopped tomatoes
10 dried apricots, sliced
1 x 400g can chickpeas, drained, rinsed
1 x 400g can lentils, drained, rinsed
1 large handful coriander leaves, roughly chopped
100g feta (optional)
10 sheets filo pastry
1 tablespoon sesame seeds

There’s minimal effort involved here if you use tinned pulses. Adjust the harissa to your liking and the brand you are using – I prefer it on the spicy side but provide cooling yoghurt on the side.

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1.Heat the oil in a wide saucepan and add the onion.
2.Fry until softened then add the garlic and cumin, ground coriander and harissa and cook for a minute.
3.Add the carrot and pumpkin and stir to coat in the spices.
4.Add the tomatoes and apricots and cook for 15 minutes until thickened, then add the chickpeas, lentils and coriander. Season to taste with salt.
5.Put onto a wide-lipped tray to cool down quickly (sometimes I put it in the freezer for 10-15 minutes if I’m in a rush). Once cool, add the feta, if using.
6.Use baking paper to line the base of either a springform cake tin (approx 22-24cm) or one with a loose base and grease the sides (you could also do this in a tart or baking tin).
7.Brush a sheet of filo with oil, then top with another sheet and brush with oil.
8.Put into the tin allowing the pastry to drape over the edges of the tin.
9.Repeat three more times with the filo (using 8 sheets in total) overlapping them slightly so both the sides and the base are evenly covered.
10.Put the filling in the tin and fold over the edges of the pastry.
11.Brush another two sheets of filo with oil, scrunch them up and put onto the top.
12.Sprinkle with sesame seeds. Put into the fridge for 30 minutes.
13.Heat the oven to 180°C.
14.Bake for 35 minutes.
15.Cool for a few minutes before removing from the tin and slicing.
16.Serve with a green salad and yoghurt alongside.

Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Jessica Hemmings