Ingredients

2 tbsp

rapeseed oil, plus extra for assembling the pie

1/2 tbsp

Steenbergs organic cumin seeds

1/2 tbsp

Steenbergs organic brown mustard seeds

large onions, finely chopped

4cm piece

ginger, finely chopped

garlic cloves, crushed

1-2

green chillies, finely chopped (depending on how hot you like it)

2 tbsp

Steenbergs organic garam masala

2 tsp

Steenbergs organic ground turmeric

2 tsp

large tomatoes, roughly chopped

500g

floury potatoes, beeld and cut into 1cm cubes

500g

cauliflower florets, larger ones halved

large carrot, finely chopped

350ml

water

200g

baby spinach

150g

frozen peas

small pack

coriander, roughly chopped

2 tbsp

mango chutney

2 tbsp

Steenbergs organic nigella seeds

7 sheets

filo pastry

"This pie makes for a very enticing and attractive centrepiece to any meal. The flavoursome filling is encased in deliciously crispy filo pastry. This would be great served with more mango chutney, raita and salad."

Many thanks to Gabriella English for the recipes.

Serves 4-6

Prep time: 25 minutes

Cooking time: 55 minutes

Method

Preheat your oven to 220°C (200°C fan) gas mark 7. Heat the oil in a large saucepan over medium high heat then add the cumin and mustards seeds and cook, stirring, for 1 minute then add the onion and cook, stirring, for 6-8 minutes, until softened and golden brown, lowering the heat if needed. Add the ginger, garlic, chilies, garam masala and turmeric and cook, stirring, for 2 minutes. Add the tomatoes with a splash of water and cook until the tomatoes have softened slightly, 4-5 minutes.
Add the potato, cauliflower, carrot and water. Season generously with salt and pepper then add the water and bring to a simmer. Simmer, uncovered, for 20-25 minutes, until the vegetables are all cooked and it is completely thickened. Stir through the spinach until wilted then add the frozen peas, coriander, mango chutney and half the nigella seeds. Taste and add more seasoning if needed then set aside.
Lightly grease a deep 20cm round springform cake tin. Lightly brush each filo sheet with rapeseed oil then layer 6 sheets up in the cake tin, making sure each corner has several layers so it is completely covered. Add the vegetable filling, smooth the top then top this with the final filo sheet. Bring any overhanging edges of filo up to cover, don’t worry about making this look too neat, the crispy edges will make it look more appetising. Brush with more rapeseeds oil then sprinkle over the remaining nigella seeds and bake for 25-30 minutes, until deep golden brown. Leave to cool for 10 minutes in the tin before serving.