“I've always loved samosas, and rolled up like this into cigar shapes they're the perfect appetizer or finger food for parties and gatherings. They're also super-simple to make. I find them equally delicious torn over a salad for a nice lunch. ”
Crack the cardamom pods in a pestle and mortar and pick just the inner seeds into the mortar, discarding the husks. Finely grind the seeds with the cloves and a pinch of sea salt into a dust, then mix in the curry powder.
Peel the garlic, ginger, onion and carrots, then finely chop with the coriander stalks (reserving the leaves in a bowl of cold water). Place it all in a large pan on a medium-low heat with the butter and two-thirds of the spice mix. Cook for 10 minutes, or until soft and lightly golden, stirring occasionally.
Stir in the lentils and the chickpeas (juice and all), and add enough water so everything is just covered. Simmer on a low heat for 40 minutes, or until the lentils are cooked through and it's thick and delicious, stirring occasionally.
Remove from the heat, taste, and season to perfection. Stir in the frozen peas and leave to cool. Once cool, finely chop and stir through the coriander leaves, along with the lemon juice.
Unroll your packet of filo. Lay the sheets out in front of you, with the long edges nearest to you. Lightly brush them all with oil and sprinkle over most of the remaining spice mix from a height, then cut each sheet into three fat strips, giving you 18 in total.
Divide up the filling, placing 1 level tablespoon near the bottom of each strip. One at a time, shape the filling into a neat cylinder, leaving a 2cm border at the bottom and sides. Fold in the sides and loosely roll them up (to prevent them from cracking), sealing the edges with a little oil.
Repeat until they're all wrapped up, spacing them out on an oiled tray as you go. Brush with a little more oil and scatter over the rest of the spice mix, then chill until needed.
Bake in a preheated oven at 180ºC/350ºF/gas 4 for 15 to 20 minutes, or until crisp, golden and hot through, then serve sprinkled with baby mint leaves and with dips of your choice on the side. I like to liquidize ripe mango flesh with yoghurt for one dip, and cucumber, fresh mint and yoghurt for the other. Just remember to season your dips to perfection before you serve them.