Snail Pie

Serves: 4 – 6 people.

Preparation Time: 15 minutes to prep, 60 minutes to cook.

• 1 tsp cumin seeds
• 1 tsp coriander seeds
• ½ tsp ground cinnamon
• 1 tsp ground cumin
• 1 tsp sweet paprika
• 4 tbsp olive oil
• 600g butternut squash, peeled and cut into 2cm chunks
• 2 shallots or 1 red onion , finely chopped
• 2 garlic cloves, finely chopped
• 100g cooked chickpeas, drained
• 50g raisins, soaked in warm water for 10 minutes
• 2 tbsp lemon juice
• ½ bunch fresh coriander, chopped
• 8 sheets filo pastry
• 100g unsalted organic butter, melted
• 1 free range egg, beaten
• 4 tbsp runny honey
• Pomegranate seeds and shredded mint leaves, to serve
• Spinach leaves

Optional – Pomegranate mint yogurt

• 200g Greek yogurt
• Seeds from ½ pomegranate
• 1 green chilli, finely chopped
• 1 tbsp mint leaves, finely chopped
• Pinch of ground cumin
• Pinch of sugar
• 1 tbsp lime juice
• Sea salt

1. Preheat the oven to 190C / 375F /gas mark 5. Dry-fry the cumin and coriander seeds in a small pan over a medium heat.
2. Grind the seeds using a pestle and mortar and add the cinnamon, cumin and paprika, with a pinch of salt and half of the olive oil.
3. Put the diced squash in a roasting tin and toss in the spiced oil mixture. Roast until tender, about 25 minutes.
4. Meanwhile, heat the remaining oil in a large saucepan over a medium heat, add the shallots/onion and cook until they start to caramelise, about 6 minutes.
5. Add the garlic and cook for 3 minutes, stirring all the time.
6. Add the chickpeas, drained raisins and squash and coarsely mash. Add the lemon juice and coriander. Season to taste.
7. Lay a sheet of filo on a clean work surface, brush with melted butter and top with another layer.
8. Spoon a quarter of the squash filling along the longest side of the pastry, leaving a 2cm gap at each end. Fold the sides over the mixture and loosely roll up into a coil.
9. Place on an oven tray lined with parchment paper and repeat with the remaining pastry and filling.
10. Brush the tops with the beaten egg, and bake until golden, about 15-20 minutes.
11. For the yoghurt dressing, mix all of the ingredients together and put into the fridge.
12. Drizzle the snail pies with honey and serve hot or at room temperature, sprinkled with pomegranate seeds and shredded mint.
13. Serve with the yogurt dressing and wilted spinach on the side.