I’ve added a recipe for all my friends doing Veganuary. These little samosas make the best lunch. They’re made using filo pastry so delightfully delicate and light. Just add a crisp salad with them full of red onion, tomato and a side of mango chutney for dipping. Fabulous when you have lots of left over veg you need to use up. Even better for lunch boxes the next day.

Makes 12

Ingredients

2 carrots

1 large potato

1 cup frozen peas

1 large clove garlic – minced

1 teaspoon cumin seeds

1 teaspoon turmeric

1 teaspoon garam masala

3 sheets filo pastry

1 tablespoon olive oil

1 table spoon poppy seeds

Method

Pre heat oven to 220c / 200c fan and take your filo out the fridge at least 15 mins before you intend to use it.

Start by boiling your potato and carrot in a pan of salted water until tender.

Meanwhile, sauté your diced onions in a frying pan until they start to soften along with the minced garlic.

Add your spices and the frozen peas.

Stir around the pan until the peas are cooked. This should only take 2-3 minutes.

Once your onions are cooked and your veg is tender, drain and chop it into pieces, then add it to your onion and spice mix stirring to combine.

Place your 3 sheets of filo flat on the work surface. You need to work quickly as it can dry out quick.

Cut each sheet into 4 rectangles. You may have a marginal amount left from each sheet in order to do this but you can just discard this.

Fold each rectangle into a triangle shape. Open and fill with approx 1 tablespoon of the filling. Fold over back into the triangle shape and brush with oil all over and to seal the edges. Feel free to trim any edges to get the perfect triangle shape.

Place each samosa on a lined baking tray and sprinkle over the poppy seeds. Bake in the centre of the oven for approx 20-25 minutes.

Serve with a side salad and compulsory mango chutney.