King oyster mushroom filo tart recipe
 A flavour-packed nod to King Charles’ love of vegetables and Greek heritage, this vegetarian spiral filo tart is filled with familiar coronation flavours. 400g/14oz butternut squash, dicedsplash olive oil2 shallots, finely sliced2 garlic cloves, crushed2 tsp turmeric1 tsp ground cumin1 tsp garam masala½ tsp cinnamon½ tsp curry powder2 portobello mushrooms, shredded2 large king oyster mushrooms, shredded150g/5½oz baby spinach15g/½oz bunch coriander, leaves picked and roughly chopped100g/3½oz feta, crumbledsalt and ground black pepper 400g/14oz butternut squash, diced splash olive oil 2 shallots, finely sliced 2 garlic cloves, crushed 2 tsp turmeric 1 tsp ground cumin 1 tsp garam masala ½ tsp cinnamon ½ tsp curry powder 2 portobello mushrooms, shredded 2 large king oyster mushrooms, shredded 150g/5½oz baby spinach 15g/½oz bunch coriander, leaves picked and roughly chopped 100g/3½oz feta, crumbled salt and ground black pepper 3 sheets filo pastry, plus extra for patching50g/1¾oz unsalted butter, melted25g/1oz whole almonds, chopped 3 sheets filo pastry, plus extra for patching 50g/1¾oz unsalted butter, melted 25g/1oz whole almonds, chopped Method Pre-heat the oven to 190C/170C Fan/Gas 5. Toss the butternut squash with a little olive oil and sprinkle with salt and pepper then spread the chunks out on a baking tray. Roast in the oven for 20 minutes or until cooked through and tender.Meanwhile, add the shallot and garlic to a large frying pan with a little oil and cook over a medium heat until soft. Then add the turmeric, cumin, cinnamon, garam masala and curry powder and cook for a few more minutes, until fragrant. Add the shredded mushrooms to the pan, turn up the heat and continue to cook for 3–4 minutes. Add the spinach to the pan and allow it to wilt before removing from the heat.Add the cooked squash to the pan and mix, using the back of a spoon to squash some of the cubes until you have a rough texture. Stir through the feta, coriander and a generous amount of seasoning then set aside to cool.Line a 20cm/8in cake tin with non-stick baking paper. To assemble, place one sheet of filo pastry on the work surface and brush all over with some of the melted butter. Lay another sheet of filo down next to the first one, overlapping one of the edges to join them. Brush with butter again. Repeat with the last sheet, you will end up with one long sheet of filo, measuring about 90cm/35in in length. Place your mixture all the way along the bottom edge of the pastry. Carefully roll up the pastry, encasing the mixture, so you have one long filo sausage.Starting at one end of the sausage, curl it up into a tight spiral. The pastry may split and tear but don’t worry, just use some extra filo to patch up any breaks. Transfer to your lined cake tin and finish by brushing with the remaining butter and sprinkling with the chopped almonds.Bake for 35 minutes until golden brown, then remove from the oven and allow to cool for 5 minutes before slicing. Pre-heat the oven to 190C/170C Fan/Gas 5. Pre-heat the oven to 190C/170C Fan/Gas 5. Toss the butternut squash with a little olive oil and sprinkle with salt and pepper then spread the chunks out on a baking tray. Roast in the oven for 20 minutes or until cooked through and tender. Toss the butternut squash with a little olive oil and sprinkle with salt and pepper then spread the chunks out on a baking tray. Roast in the oven for 20 minutes or until cooked through and tender. Meanwhile, add the shallot and garlic to a large frying pan with a little oil and cook over a medium heat until soft. Then add the turmeric, cumin, cinnamon, garam masala and curry powder and cook for a few more minutes, until fragrant. Meanwhile, add the shallot and garlic to a large frying pan with a little oil and cook over a medium heat until soft. Then add the turmeric, cumin, cinnamon, garam masala and curry powder and cook for a few more minutes, until fragrant. Add the shredded mushrooms to the pan, turn up the heat and continue to cook for 3–4 minutes. Add the spinach to the pan and allow it to wilt before removing from the heat. Add the shredded mushrooms to the pan, turn up the heat and continue to cook for 3–4 minutes. Add the spinach to the pan and allow it to wilt before removing from the heat. Add the cooked squash to the pan and mix, using the back of a spoon to squash some of the cubes until you have a rough texture. Stir through the feta, coriander and a generous amount of seasoning then set aside to cool. Add the cooked squash to the pan and mix, using the back of a spoon to squash some of the cubes until you have a rough texture. Stir through the feta, coriander and a generous amount of seasoning then set aside to cool. Line a 20cm/8in cake tin with non-stick baking paper. To assemble, place one sheet of filo pastry on the work surface and brush all over with some of the melted butter. Lay another sheet of filo down next to the first one, overlapping one of the edges to join them. Brush with butter again. Repeat with the last sheet, you will end up with one long sheet of filo, measuring about 90cm/35in in length. Line a 20cm/8in cake tin with non-stick baking paper. To assemble, place one sheet of filo pastry on the work surface and brush all over with some of the melted butter. Lay another sheet of filo down next to the first one, overlapping one of the edges to join them. Brush with butter again. Repeat with the last sheet, you will end up with one long sheet of filo, measuring about 90cm/35in in length. Place your mixture all the way along the bottom edge of the pastry. Carefully roll up the pastry, encasing the mixture, so you have one long filo sausage. Place your mixture all the way along the bottom edge of the pastry. Carefully roll up the pastry, encasing the mixture, so you have one long filo sausage. Starting at one end of the sausage, curl it up into a tight spiral. The pastry may split and tear but don’t worry, just use some extra filo to patch up any breaks. Starting at one end of the sausage, curl it up into a tight spiral. The pastry may split and tear but don’t worry, just use some extra filo to patch up any breaks. Transfer to your lined cake tin and finish by brushing with the remaining butter and sprinkling with the chopped almonds. Transfer to your lined cake tin and finish by brushing with the remaining butter and sprinkling with the chopped almonds. Bake for 35 minutes until golden brown, then remove from the oven and allow to cool for 5 minutes before slicing. Bake for 35 minutes until golden brown, then remove from the oven and allow to cool for 5 minutes before slicing. Recipe tips If you don’t have a big enough workspace to roll up the long sausage, just make three individual ones and assemble them together in the tin. The mushrooms work well due to their meaty texture, but this would also work well with chicken (we would suggest using shredded cooked chicken, added and cooked the same way as the mushrooms). The filling can be made in advance and kept in the fridge until ready to assemble and cook.