Four recipes from Britain’s pastry king: an Anglo-Indian cottage pie, a tangy-sweet red onion and carrot tart, a curried fish pie and a Moroccan-spiced vegetable filo pie
Prep 20 min
Cook 1 hr
Serves 4
20ml light olive oil, plus extra to spray
2 spanish onions, peeled and sliced
2 garlic cloves, peeled and finely sliced
1 tsp ras el hanout
1 tsp harissa paste
200g tinned (ie, ½ tin) chopped tomatoes
1 x 280g jar marinated chargrilled peppers, drained and sliced
1 x 400g tin chickpeas, drained and rinsed
150g feta, broken into 2cm chunks
½ bunch mint, picked and roughly chopped
½ bunch flat-leaf parsley, picked and roughly chopped
5 filo pastry sheets
Sea salt
Warm the oil in a frying pan over a medium heat, add the onions and garlic, and saute gently for 15 minutes, until soft.
