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600g chestnut mushrooms

120g shiitake mushrooms

180g cooked chestnuts, roughly chopped

4 tbsp olive oil

2 shallots, finely chopped

3 garlic cloves, finely minced

4 tbsp tamarind paste

1 tbsp baharat

2 tsp soy sauce

1 tsp salt

8 filo pastry sheets

5 tbsp olive oil

1 tbsp white sesame

1 tbsp black sesame

140g caster sugar

10g fresh rosemary

2 tsp soy sauce

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1. Preheat oven to 180C fan.

2. In batches, blitz the mushrooms in a blender until coarsely chopped and cook in dry frying pan (big) until all water has been released. Set aside.

3. Heat your oil in a large pan on a medium heat, and add the shallots and salt with a little water and saute until completely soft, before adding the minced garlic and cooking out for a further minute. Add the chestnuts, raising the heat to high, then the mushrooms. At this point, season with the tamarind, baharat and soy and cook for a further 2 minutes. Transfer to a bowl and set aside to cool.

4. Place the caster sugar and rosemary in a saucepan with 300ml of water and reduce to a syrup - you can test this by adding a small drop to a plate and seeing if the syrup is able to hold its shape. Season with the soy.

5. Take a sheet of filo, place on a clean work surface and brush with oil. Lay another on top. On the bottom edge of the filo lay out your filling, then carefully roll the pastry up and around the filling. The snake can then be curled around and placed in a lined baking tray (don’t worry if your tin isn’t the right size or shape). Repeat with the other sheets and overlap a little where they meet.

6. Brush with a little oil, sprinkle with the sesame and bake for 25-30 minutes until golden brown. Take out the oven and brush with the soy and rosemary infused syrup.

#vegetarian #Christmas