Tenderstem broccoli & sweet potato filo rolls

These filo rolls are lovely with a sweet chilli dipping sauce, or put some in the fridge for lunch the next day

Makes: 8
Prep Time: 15 minutes
Cooking Time: 25 minutes

What you need:

• 200g Tenderstem® broccoli stems cut in half depending on size to give 16 pieces
• 3 tbsp olive oil
• 125g sweet potato, peeled and very finely diced
• 2 small shallots, finely diced
• 20g blanched almonds, finely chopped
• ¼ tsp ground cinnamon
• ½ tsp ground cumin
• 12g currants
• ½ small lemon, grated zest and juice
• Sea salt and black pepper
• 1 packet filo pastry

To serve:

• 125ml Bio Natural Yoghurt

What you do:

1. Preheat oven to Gas 6/200C/400F
2. Parboil the Tenderstem for 4 minutes, drain and set aside.
3. Heat 1 tbsp of oil in a large frying pan and sauté the sweet potato for 5 minutes until almost tender. Add the shallots and almonds and cook for a further 5 minutes until both vegetables are soft.
4. Stir in the spices and cook for 2 minutes before adding the currants, lemon zest and juice and seasoning.
5. Cut the pastry into squares approx 15 x 15cms. Brush one sheet with oil and place a second sheet on top. Dot a good tablespoon of the sweet potato mixture in a horizontal line 2 cms from the top and place two Tenderstem stems on top, top to tail, overlapping if necessary. Roll over and turn the edges in, brushing with oil and roll into a cigar.
6. Brush the top with oil. Repeat until you have 8 rolls. Bake for 12-15 minutes until crisp.

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