Two-tone celebration ring

  • Two packets of 10 sheets of ready-to-use filo pastry

Filling one

  • 2 tbsp olive oil
  • 1 onion – finely chopped
  • 2 garlic cloves – crushed
  • 1 x 400g tin of chopped tomatoes
  • 175g cous cous, pre-soaked in hot water as directed
  • 1 tsp oregano
  • 2 tbsp tomato purée
  • 150ml water
  • 1 vegetable stock cube
  • salt and pepper

Filling two

  • 2 tbsp vegetable oil
  • 750g mushrooms – chopped
  • 175g walnuts – chopped
  • 2 tbsp soya sauce
  • 1 tsp black pepper

To finish

  • A little oil to brush pastry
  • Sesame seeds

Method

  1. Make filling one by gently frying the onion and garlic in the oil until soft and going transparent. Add the tomatoes, bring to the boil then simmer for 3 mins. Stir in the other ingredients and continue to gently simmer, covered for 20 mins. Cool.
  2. To make filling two, stir-fry the mushrooms until starting to brown. Remove pan from heat and stir in the walnuts, pepper and soya sauce. Allow to cool.
  3. Lay one sheet of filo pastry on your work surface and brush with oil, then lay the next sheet down on top, but set 4-5 cm (1½ -2 inches) back from the first. Brush this second sheet of filo pastry with oil and repeat the process with 8 more sheets so that you end up with a length of about 20 cm (16 inches). Use any left-over filo pastry to strengthen the sides.
  4. Spread half of each of the two fillings side by side along the middle of the full 16 inch length of pastry, with a gap of about 1 inch separating the fillings. This allows room for the pastry to be rolled from each outside edge to the middle, covering the fillings and creating a double sausage roll effect.
  5. Repeat the whole process with the other packet of pastry and fillings. Carefully bend each length of filled pastry into a letter ‘C’ shape. Transfer onto an oiled baking dish. The two ‘C’ shapes now make a circle when placed together. If the pastry splits, simply cover with liberally greased pastry trimmings. Brush the ring with oil and sprinkle with some sesame seeds. Bake at 220C/425F/Gas Mark 7 for 20-30 minutes or until crisp and golden.
  6. Leave to stand for 5 minutes then transfer onto a platter and garnish the ends with watercress, cress, or lollo rosso lettuce.

Recipe by Roselyne Masselin Vegetarian Services, PO Box 70, Bushey Hall Drive, Bushey WD2 2NQ.