74 Tunisian Brik Prep and cook time: 1 to 2 hours Serves: 4 Ingredients 2 medium sweet potatoes 2 dried red chillies Salt and freshly ground black pepper 2 spring onions, finely chopped 1 egg, beaten 150g butter 6 sheets of filo pastry 1 red onion, finely sliced A bunch of fresh watercress a bunch of fresh mint, leaves only A bunch of fresh parsley, leaves only 4 x 15ml spoons natural yoghurt Juice of 1 lemon some good olive oil A pinch of ground cumin 2 lemons cut in half 1 ½ x 5ml spoons of coriander seeds, ½ x 5ml spoon of ground cinnamon, (plus a little extra for sprinkling) (plus a little extra for sprinkling) Method Preheat your oven to 200°C, 400°F, gas mark 6. Wash the potatoes and bake in their skins until cooked and soft. Cool, then peel and mash. Grind a 5ml spoon of the coriander seeds and the chillies in a pestle and mortar. Add the cinnamon, stir into the mashed sweet potato and season well. Fold the spring onion into the potato with the egg. Melt the butter gently in a pan. Grind the remaining coriander seeds. Brush 1 sheet of filo with some melted butter and sprinkle with a pinch of cinnamon and a little of the ground coriander. Cover with the second sheet, and brush and sprinkle as before. Repeat for the third sheet. With a sharp knife, cut the stacked filo into two 15cm squares. Working quickly to prevent the pastry from drying, repeat with the remaining filo sheets. You should now have 4 squares of filo. Place a generous 15ml spoon of potato mix in the centre of each square, and spread out slightly. Brush the edges of each square with water and fold in half, corner to corner, to make a triangle. Press down at the edges to seal. Brush both sides of each triangle with the rest of the melted butter, place on a baking tray and bake until light brown-about 10 minutes. Mix the red onion with the watercress and herb leaves. Mix the yoghurt with the lemon juice, a glug of live oil and the cumin. Dress the salad with the yoghurt mix and serve with the hot filo briks and the lemon halves. 75 Vegetable Bhaji Salad with Sour Cream, Lemon And Coriander Prep and cook time: 30 mins to 1 hour Serves: 4 Ingredients 75g chickpea flour 75g plain flour 1 x 5ml spoon turmeric 1 x 5ml spoon cumin ½ x 5ml spoon paprika or Chilli powder 250ml water ½ level 5ml spoon of salt 1 small cucumber 50ml soured cream 2 lemons, 1 cut into wedges Splash of olive oil Salt and freshly ground Black pepper 1 leek 2 carrots 3 spring onions 2 red onions 100g rocket 150ml vegetable oil for frying A pinch of mustard seeds 2 red chillies, deseeded and finely chopped 2.5cm piece root ginger, peeled and finely chopped A small bunch of fresh coriander leaves, chopped Method Place the flours and ground spices in a bowl and slowly pour in the water, stirring all the time with a wooden spoon or a whisk to make a bright yellow batter. Stir in the salt, and then put to one side. Peel strips off the cucumber with a potato peeler and keep to one side. Mix the soured cream with the coriander and the juice of 1 lemon. Add the olive oil, season, and put to one side. Slice the vegetables into thin strips-try to get them the size of long matchsticks. Mix with the chillies and ginger, and set aside. Pour the oil into a large non-stick frying pan and heat until very hot. Mix the vegetables, a little at a time, with some of the batter, add a pinch of mustard seeds and drop a 15ml spoon of the mix into the hot oil. Repeat with the remaining mix-you may have to fry the bhajis in batches. Press the bhajis down with the back of a fork and make sure they aren’t touching each other or they might stick together. Fry for a minute or so on each side until crispy, then drain on kitchen paper. Arrange 2 or 3 bhajis on each plate with some rocket leaves and the cucumber strips, drizzle with the dressing and serve with the lemon wedges. 76