Simon Rimmer served up a tasty Moroccan Spiced Filo Sweet Potato with Vegan yoghurt for the festive season on Sunday Brunch.

The ingredients are: 12 x pieces filo 8” x 8”, 125ml melted vegan spread, 750g sweet potato, cut into 25-30mm cubes, 75g flaked almonds – toasted, 1 onion – thinly sliced and caramelised, 150g rinsed tinned chickpeas, 1 red pepper, cut into thin strips, 75g finely chopped parsley, 100g cooked bulgur wheat and 1 Tsp rose water.

For the spice mix: tbs ground cumin, Tbs ground coriander, Tsp cinnamon, Tsp turmeric, Tsp garlic powder and Zest 1 lemon.

Serve with sauce of 300ml vegan yoghurt, 75g tahini and Juice of 1 lemon.

See Sunday Brunch recipes in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.