Instructions: 1. Steam asparagus till tender. Saute shallots in olive oil till they are tender. Do not brown. Add all the other ingredients to the asparagus and season well.

2. Melt 85g of olive oil and 85g of unsalted butter and then you are set to prepare the filo pastry for the filling.

3. Moisten a clean tea towel. Unwrap the filo and immediately cover with the tea towel to prevent it drying out. Have filling and melted fats to hand and remove the first sheet of filo.

4. Brush the surface with the melted fats and cover with another sheet, it is very important to replace the damp clove over the filo every time you peel off a sheet. Repeat until you have 6 sheets on top of each other.

5. Place half of the asparagus mixture at one short end of the filo oblong, leaving a clear 2cm on each of the long sides. Fold each clear 2cm of filo over the mixture to prevent the filling oozing out, and carefully roll up, from short end to short end, making sure the folded bits stay tucked in. Repeat.

6. If you are going to cook immediately, place on an oiled baking tray. Brush the entire surface with the fat mixture again and cook in a preheated over at Gas Mark 5 / 180 c / 350 f for 35 to 40 minutes.

Serve with courgette sauce, or if freezing, wrap in aluminium foil.

Courgettes in Tomato Sauce

7. Heat the olive oil and gently cook the onion and garlic until soft but not brown. Add the tomatoes, puree and sun dried tomatoes if using.

8. Stir in the dried basil, sugar, seasoning and water. Stir and bring to the boil. Reduce the heat and simmer very gently for at least half an hour, then add the basil if you are using fresh.

9. Check for taste, add more seasoning.

10. Add the courgettes and cook slowly until tender. Add more water if the sauce is thick than you like.

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