Lisa Faulkner and John Torode served up a tasty nut roast filo wreath for the festive season on John and Lisa’s Weekend Kitchen.

The ingredients the filling: Olive oil, 25g butter, plus extra for greasing, 1 onion, chopped, 1 leek, diced, 100g cooked chestnuts (vacuum packed), roughly chopped, 100g mixed chopped nuts, 100g fresh breadcrumbs, 100g grated cheddar, 1 good tsp marmite, 1 handful dried cranberries, 1 tsp dried sage and Extra splash of water.

For the Wreath assembly: 6 sheets filo pastry, cut into thirds widthways and 75g melted butter.

To decoration: 12 sage leaves, Root vegetable crisps (beetroot, carrot, parsnip etc) and Handful dried cranberries.

See recipes by Lisa in her book titled: The Way I Cook… available from Amazon now.