4 portions  (more than 60 minutes)

Filling
6 medium potatoes
1 small leek
2 cloves of garlic
5 dl (about 300g) frozen peas
2 tsp curry powder
¼ tsp chilli flakes (optional)
2 tbsp oil
Salt and black pepper

Samosas
2 tbsp flour
2 tbsp water
250g filo pastry
2 tbsp oil

Salad
4 carrots
2 dl cashews
½ lime
2 tsp runny honey
165 ml coconut milk
1 pot living chives

1. Filling: Peel the potatoes and cut them in half. Cut the ends of the leek and thinly slice it. Peel and grate the garlic.

2. Boil the potatoes in salted water until soft. Add the frozen peas in the last few minutes of the cooking time. Drain off the water and mash the potatoes and peas with a potato masher.

3. Fry the leek, garlic, curry powder and chilli flakes (if used) in the oil in a frying pan. Stir into the mashed potatoes and peas. Season with salt and pepper.

4. Samosas: Heat oven to 200˚C. Grease a baking tray with oil.

5. Mix the flour and water into a paste.

6. Lay out the sheets of the filo pastry on the work surface horizontally and cut each sheet into 4 strips vertically.

7. Lay the strips with the short ends towards you. Place a spoonful of the filling towards the bottom of the short end of each strip. Fold the lower right corner over the filling towards the left long side. Fold forward once so that it becomes a rectangle again. Fold the lower left corner towards the right long side and fold forward. Brush the unfolded part with the flour paste and fold to make a triangle. Fold the rest of the filo strips in the same way and place the samosas on the baking tray.

8. Bake them in the centre of the oven for about 10 minutes.

9. Salad: Top and tail the carrots and peel them. Use a potato peeler to make thin strips from the carrots. Toast the nuts in a dry frying pan over medium heat.

10. Squeeze the lime and mix the juice with the honey and coconut milk. Cut the chives into 3 cm long blades.

11. Mix the carrots with cashews, coconut milk dressing and the chives.

12. Serve the samosas with the carrot salad and cashew salad.