Spiced veggie strudel recipe

1. Wash, trim and finely slice the leeks and Brussels sprouts. Place a casserole pan over a medium-low heat with ½ tbsp olive oil and 1 tsp garam masala. Add the vegetables and cook for 20 mins or until softened.

2. Meanwhile, put the couscous and dried cranberries in a heatproof bowl and pour over 350ml boiling water so it just covers the couscous. Cover with a plate, leave to stand for 5 mins, then fluff up with a fork.

3. Preheat the oven to gas 6, 200°C, fan 180°C. Stir the couscous into the cooked vegetables, crumble in the feta, then season to taste and set aside. Line a large baking tray with baking paper, then place 2 filo sheets, overlapping in the middle, on the tray. Brush with a little of the remaining oil and sprinkle with a pinch of the remaining garam masala. Repeat with the remaining filo, layering it up until all the sheets and most of the oil and garam masala are used up.

4. Gently spread the chutney over the filo and scatter the couscous mixture horizontally down the middle. Starting from one long edge, carefully roll to enclose the filling.

5. Turn the strudel over so the sealed end faces down. Add a final drizzle of olive oil and sprinkle over the remaining garam masala, then bake for 25-30 mins or until golden and crisp.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Jamie Oliver recipes