Sam says: “A quick and easy pie that packs a lot of flavour and looks great with its ruffled crispy top. Serve with green salad or just on its own.”

Serves 4

Ingredients

• 500g butternut squash, peeled, deseeded and cut into 2cm chunks
• 2 red peppers, cut into thin strips
• 1 red onion, cut into 1 cm thick wedges
• 2 tablespoons olive oil
• 3 tablespoons harissa
• 100g tomato passata 
• Leaves from 3 thyme sprigs
• 400g can chickpeas, drained and rinsed
• Salt and pepper

Filo pastry top:

• 6 vegan filo pastry sheets
• Olive oil
• 2 teaspoons sesame seeds

Method

Preheat the oven to 200°C/400°F/Gas Mark 6. Put the squash, peppers and onion into a medium-sized ovenproof pie dish, add the olive oil, harissa, passata, thyme leaves, a large pinch of salt and pepper and mix to coat evenly. Cook in the oven for 30-40 minutes until the squash is tender.

Take the dish out of the oven, mix in the chickpeas and leave to cool a little while you prepare the filo pastry.

Brush each filo pastry sheet with a little olive oil and stack one on top of the other in a neat pile on a clean work top, then scrunch them up and arrange on top of the squash mixture to form a pastry lid. Drizzle with a little more olive oil and scatter over the sesame seeds. Bake for 30 minutes until the pastry is crisp and golden.

For spinach & aubergine filo pie, cook as above but instead use 4 large aubergines cut into 2cm chunks and 1 onion, cut into 1cm thick wedges. Season with salt and pepper, toss with the olive oil and cook for 30 minutes. Mix in 260g spinach, 4 crushed garlic cloves, 2 tablespoons tahini and 2 tablespoons chopped dill fronds. Add the filo pastry top and bake as before.

For spiced potato & pea filo pie, cook as above but instead use 750g peeled potatoes, cut into 2cm chunks with 1 finely sliced onion. Toss with olive oil and season with salt, pepper and 1 tablespoon each of coriander seeds, cumin seeds and ground turmeric. Roast for 30-40 minutes before adding 300g frozen peas and 4 crushed garlic cloves. Add the filo pastry top and bake as before.

Sam says: “Imagine cooking this over an open fire by the sea in Spain, as this is a Broke Vegan take on a paella, using turmeric to echo the original’s characteristic saffron yellow colour at a fraction of the cost. The key is not to stir the rice during cooking, as you want a crispy bottom. You can change it up by using different vegetables – it is also really good with fennel, sun-dried tomatoes and olives.”

Serves 4-6

Ingredients

• 2 tablespoons olive oil
• 1 onion, finely sliced
• 1 red pepper, finely sliced
• 2 garlic cloves, finely sliced
• 2 large courgettes, halved lengthways and cut into 1cm thick half-moons
• 2 tablespoons tomato purée
• ½ teaspoon ground turmeric
• 250g paella rice (I use bomba)
• 750ml hot vegan stock
• 200g shop-bought chargrilled artichokes
• Salt and pepper

To serve:

• Handful of flat leaf parsley leaves, roughly chopped
• 1 lemon, sliced into wedges

Method

Preheat the oven to 200°C/400°F/Gas Mark 6.

Heat the olive oil in a large, shallow ovenproof casserole dish, add the onion, red pepper and garlic and cook over a medium heat for about 8 minutes until soft and beginning to caramelise.

Stir in the courgettes and cook for another 5 minutes.

Add the tomato purée, turmeric and rice, then pour over the hot stock and stir until well combined. Season with salt and pepper to taste. Arrange the artichokes on top, then cook, uncovered, in the oven for about 35 minutes until the rice is fluffy and crisp on top and most of the liquid has been absorbed.

Scatter over the parsley and serve with the lemon wedges.

For sun-dried tomato & pea arroz, cook as above but add 1 yellow pepper, finely sliced, along with the red pepper. Swap the courgettes and artichokes for 300g frozen peas and 200g sun-dried tomatoes, adding them with the tomato purée, turmeric and rice before pouring over the stock. Serve as above.     

Sam says: “This is deliciously light and summery, as well as being easy to put together and have ready for a gathering. Roasting fennel in white wine really brings out its sweet aniseed flavour, and pairing it with tangy tomatoes and olives makes a well-balanced dish.”

Serves 4-6

Ingredients

• 2 fennel bulbs, any tough outer layers and stalks removed but fronds reserved, cut into thin wedges
• 200g cherry tomatoes, halved
• 1 onion, finely sliced
• 3 garlic cloves, crushed
• 3 tablespoons olive oil, plus an extra drizzle to serve
• 200ml vegan dry white wine
• 750ml vegan stock
• 400g pearl barley
• 3 thyme sprigs
• 50g Kalamata olives, pitted and halved
• Salt and pepper

Method

Preheat the oven to 190°C/375°F/Gas Mark 5.

Toss together the fennel, tomatoes, onion, garlic, olive oil and some salt and pepper in a large, deep roasting tray.

Roast for 20-30 minutes until the fennel and onion are lightly golden.

Remove the tray from the oven, add the wine, stock, pearl barley and thyme and stir to combine, then return to the oven for another 30 minutes, or until the pearl barley is cooked but with a slight bite to it and the fennel is tender.

If it is too dry, add a little more stock.

Roughly chop the fennel fronds, then stir through the barley mixture along with the olives, and finish with a drizzle of olive oil before serving. 

Broke Vegan: One Pot by Sam Dixon (£12.99, Aster) is out now