Here is an impressive filo pastry dish for entertaining. The filling is made with couscous, coloured golden with saffron, prawns, tomatoes, peas, spring onions and coriander. Rocket leaves add a contrasting, fresh green layer through the centre. Serve hot or cold for a special meal for 6, or as the centrepiece of a buffet for 8.
B12 * B1, C, niacin, calcium, copper, iron, selenium, zinc
Try a bulghur wheat and smoked trout strudel. Soak 300 g (10 1⁄2 oz) bulghur wheat in 600 ml (1 pint) boiling vegetable stock, mixed with the harissa, for 30 minutes. Drain off any excess liquid, then stir in the tomatoes and lemon zest and juice (omit the peas, prawns and spring onions). Add 20 g (¾ oz) each chopped parsley and snipped fresh chives, and fold in 200 g (7 oz) flaked smoked trout fillet. Instead of rocket, arrange 85 g (3 oz) roughly chopped watercress on the filo rectangle. Spoon the bulghur wheat filling on top. Fold in the short sides, then roll up to make a sausage shape. Lay diagonally on a baking sheet, without curving into a circle, and top with the scrunched filo. Brush with oil, sprinkle with sesame seeds and bake as in the main recipe.
Couscous is a staple of many North African countries. Made from semolina, it provides an interesting starchy carbohydrate alternative to rice, pasta or potatoes. * Filo pastry is lower in fat than many other pastries, especially puff and flaky, and always looks impressive for a special occasion. * Both prawns and sesame seeds provide good amounts of calcium, essential for keeping bones healthy and strong.