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Something for the weekend

Fill your free days with good company and indulgent, great-tasting meals

Weekend RECIPES

Leek and squash filo crown tarts

By Lucy Parker @lucy_and_lentils for The British Leek Growers’ Association. For more recipes visit www.britishleeks.co.uk

Serves 2-4 | Prep 15 mins | Cook 35 mins | Calories 388 (per serving)

2 leeks

1 butternut squash

4 garlic cloves

1 roll of vegan filo pastry, quartered a large pinch of salt

½ tsp coriander

1 tsp mixed spice

1 tsp fresh thyme a large pinch of pepper

1 tsp olive oil pomegranate seeds and fresh thyme, to garnish

1 Preheat the oven to 180ºC/Gas Mark 4.

2 Slice the leeks (setting one or two slices aside to garnish at the end) and squash, roughly chop and peel the garlic cloves. Drizzle them all in olive oil and salt and then roast for 25 minutes.

3 Quarter all of the filo pastry sheets and, using a non-stick muffin tray, add one thin quarter and brush with olive oil, then layer with another two sheets. Repeat until you’ve filled 12 of the muffin holes.

4 Take the sliced leeks, garlic and squash out of the oven and pulse in a food processor with the spices for around 10 seconds until just combined. Raise the oven temperature to 200°C/Gas Mark 6.

5 Add the filling to the pastry and bake for 10 minutes.

6 Top with the leftover leek slices, pomegranate seeds and a few sprigs of fresh thyme.

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Find the complete article and many more in this issue of Vegan Food & Living Magazine - The Italian issue (March 2020)
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About Vegan Food & Living Magazine

In this issue of Vegan Food & Living you will find delicious Italian recipes that will allow you be get creative with vegan pizzas, pasta and risotto. Discover how to make your home more eco-friendly with our guide on how to live more sustainably and Sascha Camilla explores how eco-friendly faux fur is and how it measures up to the real thing. Learn to cook the perfect Sunday lunch that is suitable for the whole family with our guide to cooking five gluten-free dishes. Cook the perfect oriental dinner with our Taste of Japan recipes from Tim Anderson or make your favourite Chinese takeaway dishes in your own kitchen with recipes from Kwoklyn Wan.