Mushroom Chestnut Filo Swirl

1: Add a splash of olive oil to a pan on medium heat.

2: Fry the onion and garlic for 10 minutes or until they begin to brown.

3: Add the mushrooms and break up the tofu into the pan. Fry for 10-15 minutes or until most of the moisture has gone.

4: Add the spinach and cook until wilted.

5: Transfer the mixture to a large mixing bowl. Add the chestnuts, breadcrumbs, cranberry sauce, sage, thyme and generous pinches of salt and pepper. Stir to combine, then leave to one side to cool for 5-10 minutes.

6: Preheat the oven to 200°C fan / 425°F.

7: Roll out a sheet of filo pastry on a clean worktop. Lightly brush the sheet all over with olive oil. Then place another filo sheet on top.

8: Add a quarter of the mixture along the length of the filo sheet. Then carefully roll into a long log and slowly curl tightly into a swirl.

9: If the filo splits, slice a strip from one of the sheets, brush it with olive oil and use it to patch over the split.

10: Repeat three more times and curl each log around the swirl. Use extra sheets to cover the gaps where the logs connect to each other.

11: Brush the top of the swirl with olive oil and sprinkle sesame seeds all over the top.

12: Bake for 30-40 minutes or until crispy and golden all over.