Vegetable Wellington

Place peppers, aubergine, red onions and butternut squash on roasting tray, drizzle with olive oil, season and sprinkle on some ground cumin, ground coriander and deggi mirch chilli powder. Roast the vegetables until tender. Set aside until the chickpea filling is ready. The vegetables will then be stirred into the filling.

Drain the chickpeas and place them in a saucepan with a litre of water, bring to the boil, then reduce to a simmer and cook until tender. Drain the chickpeas and blend until mashed but not completely smooth – the mixture should be slightly chunky.

Heat the oil in a saucepan over a medium heat. Add the onion, garlic and chilli. Season, turn down the heat to low and cook for 5 minutes with a lid on or until soft.

Add the cumin and coriander and cook for 10 minutes, stirring regularly. Add the spinach, stir for 1 minute, or until slightly wilted, then remove from the heat. Allow to cool completely.

Transfer the mixture to a large bowl and add the chickpeas, tahini, breadcrumbs, lemon juice, yoghurt, mint and coriander. Add the salt and chilli powder and mix well. Stir in the roasted vegetables. Check the seasoning.

Lay the sheet of puff with the longest side facing the edge of the counter and cut the pastry into 3. Divide the chickpea filling into 3 portions. Roll each sheet of puff into a rectangle large enough to accommodate the amount of filling for each parcel. Brush the edges with egg wash and sit the filling about 3 cm from the edge. Roll up, sealing the ends. Brush with egg wash and sprinkle some seeds over the top.

Place in the fridge to chill for 30 minutes. Meanwhile preheat the oven to 200C.

Reduce the oven temperature to 190C and bake for 35-40 minutes, or until golden brown.

The chickpea rolls freeze really well. Allow to defrost in the fridge for a few hours before cooking in the oven.