Yotam Ottolenghi and Noor Murad served up tasty butternut crunch pie with pickled chillies on Sunday Brunch.

The ingredients are: 10 sheets of good quality filo pastry (250g packet), 100g unsalted butter, melted, 30g caster sugar, 2 tsp icing sugar.

For the filling: 60ml olive oil (plus extra for greasing), 2 onions, peeled, halved and cut into 1/2 cm-thick slices (300g), 5g sage leaves, finely chopped, 10g parsley, roughly chopped, 150g Greek feta, roughly crumbled, 2tsp finely grated lemon zest, 1/2 butternut squash peeled, halved lenghtways, deseeded, the cut into 1 1/2 cm thick half moons (650g), 1 tsp ground cinnamon, salt and black pepper.

For the pickled chillies: 2 mild rec chillies, thinly sliced into rounds and 3 tbsp apple cider vinegar.

See recipes by Yotam Ottolenghi and Noor Murad in the book titled: Ottolenghi Test Kitchen: Extra Good Things available from Amazon now.