Vegetable samosas

Put the potatoes in a pan with a pinch of salt and 250ml water. Cover, bring to the boil and simmer for 10 minutes or until the potatoes are tender. Add the peas, bring back to the boil and simmer for another minute. Remove the lid, increase the heat and cook until most of the liquid has evaporated.

Cook the onion in 2 tbsp of the oil in a frying pan until soft and translucent, then add the garlic, ginger, carrot and curry powder. Cook over a medium heat for another 2 minutes, stirring all the time. Add the potatoes and peas and any remaining liquid and stir, over a medium heat, until the liquid evaporates. Add the juice and coriander. Tip into a bowl and leave until cold.

Pre-heat the oven to 190C/170C Fan/Gas 5. Line two baking trays with baking paper. Lay the filo on a surface and cut through the sheets to make 3 long piles of strips, about 8cm wide. Cover them with a damp (not wet), clean tea towel to stop the pastry drying out.

Put one strip of filo on a work surface and brush with oil. Put 1 heaped tbsp of the mixture in the middle at one end, then fold a corner of the pastry over the filling to make a triangle. Fold over again in the opposite direction.

Continue folding in alternative directions along the strip, until the pastry is used up, and you have a triangular parcel. Put on a baking tray with the join underneath and brush lightly with more oil.

Repeat, making more parcels until all the filling is used up. Bake for 20 minutes.