Ingredients

3tbsp olive oil
2 onions, peeled and chopped
2-3 cloves garlic, peeled and crushed
2 x 400g/14oz cans tomatoes
1tsp dried basil
90ml/3fl oz red wine
225g/8oz button mushrooms sliced
Sea salt and freshly ground black pepper
275g/10oz filo pastry
100g/4oz olive oil, for brushing pastry
90g/3½oz roasted cashew nuts, roughly chopped (alternatively use pecan or pine nuts)

Method

Heat the 3tbsp of oil in a large saucepan, add the onions, cover and cook for approximately 10 minutes until tender but not browned. Add the garlic, tomatoes with their liquid, basil and wine. Simmer gently uncovered, stirring occasionally, until liquid has disappeared and mixture is quite thick - about 20 minutes. Add the mushrooms and cook for a further 15 minutes or until all liquid has boiled away. Mixture must be quite dry. Season and allow to cool.

When cool assemble the strudel with defrosted filo. Use filo approximately 12in x 8in, which can go in the average oven tray/sheet. Set oven at mark 200C/400F/Gas 6 if cooking straight away.

Brush tray with olive oil, put the first layer of filo on the tray and brush with oil, sprinkle a third of the nuts on; lay on top another sheet of filo brushed with oil and sprinkled with nuts. Repeat a third time. Add a fourth layer of filo, brush with oil and put on tomato/mushroom mixture and spread out. Roll the whole thing up like a swiss roll.

Bake for approximately 30 minutes until golden brown.

Serve with port wine sauce and your favourite Christmas veggies.