750g/1lb 10oz butternut squash, peeled, deseeded and cut into 2.5cm/1in cubes
500g/1lb 2oz carrots, peeled and cut into 2.5cm/1in cubes
2 large carrots, peeled and cut into ribbons with a vegetable peeler
750g/1lb 10oz celeriac, peeled and cut into 2.5cm/1in cubes
½ small celeriac, peeled and cut into ribbons with a vegetable peeler
150²µ/5½´Ç³ú dried cranberries
30g/1oz fresh dill, finely chopped
2 tsp garlic granules
1 unwaxed lemon, finely grated zest and juice
30g/1oz fresh mint, leaves picked, rolled up tightly and thinly sliced into ribbons
50²µ/1¾´Ç³ú fresh flatleaf parsley, finely chopped
500g/1lb 2oz parsnips, peeled and cut into 2.5cm/1in chunks
2 large parsnips, peeled and cut into ribbons with a vegetable peeler
200g/7oz pomegranate seeds
1 bunch spring onions, trimmed, peeled and finely sliced diagonally from root to tip
½ small white cabbage, finely shredded
sea salt flakes and freshly ground black pepper
150²µ/5½´Ç³ú cashew nuts, toasted
1 tsp cayenne pepper
2 tsp ground cinnamon
1 heaped tsp coriander seeds, toasted and roughly crushed using a pestle and mortar
2 tsp ground cumin
1 heaped tsp cumin seeds, toasted and roughly crushed using a pestle and mortar
100g/3½oz ready-to-eat dried apricots, roughly chopped
50²µ/1¾´Ç³ú flaked almonds
1 heaped tsp rose harissa
4 tbsp runny honey
2–3 tbsp runny honey
2 tbsp olive oil
generous drizzle extra virgin olive oil
50²µ/1¾´Ç³ú pine nuts
3 tbsp rice wine vinegar
2 tsp turmeric
75²µ/2¾´Ç³ú butter, melted
1 free-range egg, beaten
6 filo pastry sheets, each about 48x25cm/19x10in