Turn down and simmer for 5 mins, add the sweet potatoes and continue to cook for 8 mins until just tender.

2)Fry the onion in the oil until soft, add the cumin seeds for 1 min, then stir in the garlic, chilli and ginger with the remaining spices.

Cook for a further 2-3 mins, then turn off the heat and stir into the potatoes with the peas, lemon juice and coriander.


3)Heat oven to 190C/170C fan/gas 5.

Halve the filo sheets, and use two-thirds of them, overlapping, to line a 22cm loose-bottomed cake tin with a little overhang.

As you lay in each sheet, brush with melted butter and keep the rest covered with a clean tea towel.

Spoon in filling and press down lightly.

Cover with remaining filo, then fold up overhanging sides and scrunch up pastry near the edges.