Serves 4

Ingredients:

• 500g leeks, sliced
• 150ml vegetable stock
• 175g mushrooms, sliced
• 4 large sheets filo pastry
• 1 tbsp olive oil
• 85g goat’s cheese or veggie alternative
• 1 tsp poppy seeds, optional

Method:

1. Heat oven to 200C.
2. Cook leeks and stock in a large pan, covered, for a few minutes until starting to soften. Add the mushrooms, cover and cook for another few minutes. Remove lid and carry on cooking over low heat until the liquid has evaporated. Leave to cool.
3. For each strudel, brush half a a filo sheet with olive oil, fold the un-brushed side over making a half sized sheet, with double thickness. Brush edges with a little more oil, then place quarter of the veg along one edge. Crumble over a quarter of the cheese, fold over pastry edges, then roll up, ensuring the filling is sealed in.
4. Place strudels on a baking tray, brush with oil and scatter over the poppy seeds, if using. Bake for around 25 mins; they should crisp up and be lightly browned.