- 2 tsp coriander seeds
The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…
- 2 tsp cumin seeds
- pinch of ground cinnamon
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 aubergines, cut into small dice
Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…
- 2 banana shallots, halved and sliced
- 2 tbsp harissa
This hot, aromatic paste made from chilli and assorted spices and herbs is spicy and…
- 2 peppers (any colours will do), deseeded and diced
Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…
- 227g can chopped tomatoes
- 1 chicken stock cube
- 500g leftover turkey (a mix of leg and breast is best), chopped
While it's the traditional Christmas bird, turkey is good to eat all year round, though…
- 100g butter, melted, plus extra for greasing
Butter is a dairy product made from separating whole milk or cream into fat and…
- 250g pack (about 10 large sheets) filo pastry
- 25g flaked almonds
Heat a large non-stick pan over a medium heat and toast the coriander and cumin seeds for 1-2 mins until fragrant. Add the cinnamon, olive oil, aubergine and shallots. Coat the veg in the spices and cook on a medium-low heat for about 10 mins until the aubergine has softened slightly.
Add the harissa and peppers. Give everything a good stir, then add the tomatoes and crumble over the stock cube. Simmer, uncovered, for 20 mins until the veg is tender and the mixture is nice and thick.
Stir through the turkey meat and season well. Set aside to cool.
Heat oven to 200C/180C fan/gas 6 and grease a 23cm springform tin with a little butter. Lay two sheets of filo over the base of the tin and brush with the melted butter. Cross over another two layers of filo and brush again with butter. Repeat once more, then put the cooled filling in the centre. Using the remaining four pastry sheets, cover the filling and brush with more melted butter. Scrunch the top of the pie together and bake for 30-35 mins.
Remove from the oven and scatter the pie with the flaked almonds. Cook for a final 10 mins until the pie is golden and piping hot. Serve straight away.