Honeyed squash, sage and feta filo cigars

Method

• step 1

  Heat the oven to 220C/200C fan/gas 7. Toss the squash, 1 tbsp of oil, 1 tbsp of honey and half the sage on a lined baking tray, season and roast for 20 mins until tender. Leave to cool.

• step 2

  Heat 1 tbsp of oil in a frying pan over a medium heat and fry the onion with a pinch of salt until soft. Add the garlic and pine nuts, and fry for 1 min, then stir in the remaining sage and chilli, if using. Remove from the heat and leave to cool.

• step 3

  Cut the filo sheets in half lengthways to create two rectangles. Keep under a damp tea towel while you work.

• step 4

  Mix together the squash, onions and feta with some seasoning and 1 tbsp of honey. Divide the filling into 20 roughly equal portions. Brush a piece of filo all over with butter. Make a strip using a portion of the filling at one end of the filo, then roll up, tucking in the sides as you go, to create a tight cigar shape. Transfer to a baking sheet and brush with more butter. Repeat with the remaining filling and pastry.

• step 5

  Heat the oven to 220C/200C fan/gas 7. Scatter the tops of the cigars with sesame seeds. Bake for 12-15 mins until golden, crisp and piping hot. Drizzle with a little more honey to serve.