THIS week’s recipe is a great way of using up leftover veg.
We made ours with onions, peppers, broccoli, sweetcorn and carrots and it was a tasty and easy midweek meal.
Thanks to the Michel Roux Jnr School at Cactus Kitchens for the recipe. Find out more about cookery schools and courses at independentcookeryschools.co.uk
6 sheets filo pastry
50g butter, melted
Leftover veg, roasted and left to cool
100g feta cheese, crumbled
Zest of one orange
2 tsp thyme leaves
2 tsp chilli flakes
2 tbsp sesame seeds
Preheat oven to 180C/160C fan/gas mark 4/ 350F. Lay a sheet of pastry on a flat surface. Place another filo sheet next to the first, slightly overlapping. Using a pastry brush, liberally coat with melted butter.
Place another two sheets, again slightly overlapping in the opposite direction, to create a cross shape. Brush with butter. Finally repeat with two sheets in the direction of the first two. Brush with melted butter,
Place half the leftover roast vegetables in a log, about four inches in width, along the right hand side of the pastry, about one inch from the edge.
Sprinkle the feta, orange zest, thyme and chilli flakes on top of the vegetable. Top with the remaining veg.
Gently tuck the pastry round the top and bottom of the vegetables then roll the pastry into a giant sausage roll shape. Carefully transfer to a baking tray.
Brush the outside of the strudel with the remaining butter and sprinkle with sesame seeds.
Bake for 20 minutes until the pastry is crisp and golden. Serve in slices with a green salad. Garnish with a little more orange zest and chilli flakes, if desired.