Simon Rimmer served up a tasty Moroccan Spiced Filo Parcels With Carrot and Rose Water Puree on Sunday Brunch.

The ingredients are: 12 pieces filo, cut to approx. 200x200mm and 200ml oil mixed with 10g turmeric.

For the filling: 1 large onion, cooked 25mins to caramelize, 400g tin chick peas, 10g chilli flakes, 2 cloves garlic, 10g each grd cumin, coriander, cinnamon, paprika, 1 red pepper, cut into strips, 4 dried apricots, sliced, 4 dates, chopped and Handful chopped mint.

For the sauce: 1 diced onion, 6 carrots, chopped, tbs rose water, tbs cumin, tsp turmeric and 250ml veg stock.

To garnish: agarve syrup, sesame seeds and chopped parsley.

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