Chai-spiced apple and raisin samoosas

I know this recipe has an odd name that probably makes you think it’s fiddly and difficult to make. It’s not. I had filo pastry left over from making the Moroccan lentil pie, and I had a bag of apples so I just made this up on the spot. It’s really easy to make, and it’s low on fat and sugar too. Serve with Greek yoghurt and honey.

apple samoosas resized

5 apples, peeled and cut into small cubes
2 tsp honey
Big handful of raisins or sultanas
Handful of slivered almonds
½ tsp cinnamon
2 chai teabags
250 g filo pastry
Melted butter

Heat the oven to 180 C.

Make a strong cup of chai tea with the two teabags. Heat a small knob of butter in a non stick pan. Add the apples and sautee until they start to stick. Add ¾ of the cup of tea and turn the heat up. Add the honey, cinnamon and raisins and let the apples cook until all the liquid has evaporated.

To assemble the samoosas, use half a sheet of filo pastry for each one. Tear the sheet down the middle breadthways. Put a two tablespoons of apple mixture in one corner of a half-sheet about an inch away from the corner. Fold the corner over so you have a fat triangle with filling in the middle. Proceed to wrap it up, keeping the triangle shape, and using a bit of melted butter to stick edges down.

Use up all the mixture – you should get around eight large samoosas. Place them on a greased baking tray and brush each one with melted butter. Bake in the oven for 15 – 20 minutes or until the pastry has turned golden brown.

Moorish crunch salad

This is a recipe of Jamie Oliver’s for a delicious salad with Moorish flavours. My boyfriend’s mum, Wendy, made it recently and I couldn’t get enough of it. It’s really zingy and crunchy and fresh, and if you add some fried halloumi to it or eat it with pitta bread, it makes a full meal.

moorish crunch

Serves 4

300 g carrots, peeled and cut into matchstick-sized batons

150 g radishes

2 crunchy apples

1 small handful raisins/sultanas

1 handful fresh Italian parsley

1 handful fresh mint, roughly chopped

4 T red wine vinegar

8 T olive oil

1 T tahini

2 T sesame seeds, toasted in the oven for about three minutes

Finely slice radishes. Quarter and core the apples and slice finely. Add all these to a bowl with the rest of the ingredients, except for the sesame seeds. Toss together, and season to taste. Serve with sesame seeds sprinkled on top and eat straight away before the salad loses its crunch.