Â鶹ԼÅÄ

200g coarsely grated carrot

2 tablespoons vegetable oil

2 red onions, peeled and chopped

225g coarsely grated courgette

salt to taste

25g pumpkin seeds

2 teaspoons chopped fresh rosemary

1 teaspoon wholegrain mustard

75g sharp cheddar, grated

½ teaspoon smoked chili

1 tin butterbeans, drained and crushed with a fork

1 pack ready rolled puff pastry

1 egg yolk

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Fry the carrots in the oil in a large frying pan until they start to wilt and add the onion. Cook until soft and then add the courgettes. Season with salt to taste. Add the pumpkin seeds and cook for a minute.

Add the rosemary, smoked chilli and mustard.

Mix into the butterbeans with the cheese and allow to cool completely in the fridge.

Take the pastry and spread onto a surface and set oven to 200oc.

Brush both ends with some of the yolk and spread the carrot mixture into the middle evenly.

Roll the pastry over and seal the edges.

Cut into 6 pieces and place on a lightly oiled baking tray – or two ( don't overcrowd them)

Brush the top with the remaining egg yolk and sprinkle over sesame seeds or black onion seeds if you wish.

Bake for 12-15 minutes or until golden and puffed.

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Â鶹ԼÅÄmade Brown sauce

2 onions, peeled and chopped

2 cloves garlic, minced

25g grated fresh ginger

2 tablespoons vegetable oil

2 eating apples, cored and chopped

4 ripe tomatoes, chopped

50g chopped dates

1 tablespoon tomato puree

1 teaspoon allspice

150ml malt vinegar

100g brown sugar

Ìýsalt to taste

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Cook the onions, garlic and ginger in the oil until soft and golden.

Add the apples, tomatoes and dates and cook until they start to go soft.

Add the tomato puree and allspice and cook for 1 minute.

Add the vinegar and sugar and simmer for 30 minutes.

Blend and pass through a sieve.

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