moroccan filo pieServes 41 packet filo pastry2 medium sized courgettes1 white onion1 small butternut squashBig handful of corianderHalf a pat of butterCouple of lemonsHandful of ground almondsHandful of pinenutsHandful of sultanas / raisins / dried chopped dates200g lentils, brown or green1-2 tbsp harissa paste (or some smoked paprika will do instead)Little bit of honeyFew cumin seeds (or ground)Few coriander seeds (or ground)Glug of extra virgin olive oilSalt and pepperYou may choose to serve with some yoghurt, preferably Greek.

A word on equipmentA baking tray around 30cm sq - a thick bottom (ie not one that's going to buckle with the heat) is preferable.2 saucepans: one of the wide-ish and thicker-bottomed variety (more than 20cm across) , one very normal sized and can be cheapo: 15cm across and 8ish deep.1 small pan, either frying or tiny saucepan (for seed toasting, butter melting etc) and a special flipper of some description.To all the sultana-phobes, yes, apricots are a dandy substitute, and no you don't have to soak the lentils.

Let’s get started1. Peel and roughly dice the squash - around inch(ish) chunks.

2. Preheat your oven to 190. Whilst your oven is preheating put the handful of pinenuts onto a baking tray into the oven to gently toast as it comes up to temperature.

3. Take a knob of your butter gently fry the squash chunks in a wide pan.

4. Once they have had a good roll in the butter, put some salt on and give it a good stir, add about a cupful of water (200ml), keep it on top heat and put a lid on.

5. Chuck the lentils into a pan and cover them with cold water, about twice as much volume as the lentils and put this onto a high heat with a lid.

6. Have a look at your pinenuts and give them a shake.

7. Wash and then grate your courgettes on the big holes. Spread them out onto a wide plate and sprinkle on 3/4 of a tablespoon of salt, preferably sea salt.

8. NUTS ... ours have just come out.

9. Now get a small frying pan stick it on a medium flame. Put in the coriander seeds and cumin seeds to dry toast.

10. Toss them gently in the pan for a minute until you can smell them and they start to just colour.

11. When your lentils are up to the boil turn them down to a simmer keeping the lid on.

12. Your seeds should be smelling like the spice souk and lob them in with the squash.

13. Melt the rest of the butter in the same pan as the seeds just came out of - no need to wash.

14. Check the squash, it should be beginning to break down a bit. Mine's looking a bit sticky so I'm going to dribble in a tablespoon or so of my melted butter - it depends how starchy your squash is, harlequin needs it butternut won't.

15. My squash is soft enough so run a masher over it a few times and taste for seasoning.

16. Peel and grate your onion on the large holes - don't worry if there are a few larger pieces. Then squeeze it out over the sink and chuck it into the squash which should now be off the heat.

17. To finish it off add the ground almonds and honey (about a tablespoon and a half).

18. Give it a quick stir and taste.

19. Take the lid off your lentils and taste them. Mine are getting close and as soon as they are cooked drain them. If they are nowhere near turn the heat up so they are simmering faster.

20. Now squeeze out the water from your courgettes, you should make about 3 balls. Mix it with your pinenuts, a squeeze of lemon and the sultana or raisins.

21. I'm draining my lentils now.

22. Brush a baking tray (about 30cm square) with melted butter. Unwrap your filo and lay it out on to your table. Brush the tray with butter then lay 3 sheets of filo as in the picture brushing butter onto the filo between each layer.

23. Put all of your squash mix into the middle and spread it out into a circle . Lay another 3 sheets on top of the other sheets making sure you brush them each with butter.

24. Give your courgettes one last squeeze as one big ball and then spread out on top of the squash.

25. Then bring all the sticking out flaps up and collect them on top in a bustle. Shape the outside briefly with cupped hand to make sure it's nice and round. Then drizzle and brush the rest of the melted butter on top and round the sides too. Without seeming to be too generation game about it, your pie should now look like this...

26. Pop this in the oven. (maybe about 15 minutes)

27. Now for a kitchen clickalong first - have a 5 minute clear up,

28. Mix the lentil with the corry, EVOO (extra virgin for all newbies), harissa and some lemon juice. Taste and season with thought.

29. Hey, guys. It's 9.02, my pie is cooked and my lentils are scrum.

Pie is cooked when it looks like this.

30. Yours shouldn't be more than a couple of minutes behind mine but I have got quite a fast oven, surprise surprise.

It's really nice with Greek yoghurt.

PS - the lentils like lots of EVOO - more than you think.