Prep 15 min

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8 makrut lime leaves, stalks removed

20g lemongrass, roughly chopped

10g knob of fresh ginger, roughly chopped

6 garlic cloves, peeled

1 tbsp fish sauce

20g roasted peanuts

1 tsp ground cinnamon

½ tsp freshly grated nutmeg

1 tsp chilli flakes

3 tbsp vegetable oil, plus extra for brushing

1 large red onion, peeled and finely diced

500g pork mince (at least 5% fat)

100g mango chutney

Juice and finely grated zest of 2 limes

Fine sea salt

10 sheets filo pastry

Nigella seeds, to finish

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1. In a blender, whizz the lime leaves, lemongrass, ginger, garlic, fish sauce, peanuts, cinnamon, nutmeg, chilli flakes and a splash of water to a very fine paste.

2. Put the oil in a large pan on a medium heat, then fry the onion for five to six minutes, until softened. Add the pork and fry, stirring, for 10–12 minutes, until most of the moisture has evaporated and the meat is starting to brown. Add the lime leaf paste, cook for three minutes, then add the chutney and cook for another three minutes.

3. Stir through the lime juice, a teaspoon of lime zest and a teaspoon and a half of salt, then take off the heat and leave to cool to room temperature.

4. Heat the oven to 220C (200C fan)/425F/gas 7. Lay a sheet of filo on a board, then cut it in half. Spread two heaped tablespoons of the cooled mince mix in a thick line down one side of one half sheet, then fold over the sides and roll up into a cigar. Brush the join with oil to seal, then place seam side down on a baking sheet. Repeat with the remaining pastry and filling. Brush the tops liberally with oil, then sprinkle over the nigella seeds.

5. Bake for 14–16 minutes, until crisp on the outside and piping hot in the middle, then serve with drinks or as a starter, perhaps with dips or chilli sauce.