A delicious and usual recipe for little parcels of filo joy.

500g aubergine

2 eggs, lightly beaten

100g grated strong cheddar cheese

a pinch of fresh ground nutmeg

1 dstspn chopped curly leaf parsley

filo pastry

Sunflower oil or melted butter

1 egg yolk

For the filling:-

• Preheat the oven as hot as it will go. Prick the aubergines all over with a fork

• Place in a tray in the oven, roast for 15 minutes, turn over and roast for 15 minutes more, until the skin is blackened and they are very soft. Remove from oven, and allow to cool

• When they are cool enough to handle, remove the skin. Then chop the flesh finely with a knife or mezzaluna, and put in a large bowl. Add the cheese, beaten egg, parsley and nutmeg, season to taste. Set aside

As a main course:-

• For each borek, take a sheet of filo, brush with olive oil and place another sheet to form a cross. Add another sheet in the same position as the original sheet, brushing with oil as you go. Add a quarter of the aubergine mix roux mixture in the centre of the cross. Fold in all edges of the filo pastry to create a small parcel, brushing with oil as you fold. Place on a greased baking tray or silicone paper. Repeat for the other three boreks

As a starter:-

• Cut each filo sheet in half. Using three of these (halved sheet) squares for each parcel, create an eight point star shape, brushing the pastry with olive oil as you go. Heap an eighth of the aubergine mix into the centre of each parcel. Twist the filo together, again brushing with oil, to create a small bundle. Place on a greased baking tray or silicone paper. Repeat for the rest of the mix, making eight in all

• Cook in oven. The larger parcels (main course) should take 20-25 minutes, the smaller parcels 10-15 minutes.

• These go very well indeed with Falafel and Hummus and a nice green salad with a little Tomato and Chilli Jelly