Tempeh, pistachio and apricot pastilla

Directions

• 1. Step 1Add saffron to the hot vegetable stock and leave to infuse. Heat 1tbsp oil in a large frying pan over high heat. Fry tempeh pieces until beginning to caramelise (you may need to do this in batches). Empty into a bowl. Lower heat to medium, add remaining oil, and cook the onions and a pinch of salt in the pan until softened, about 10min.
  2. Step 2Add the garlic, ginger and spices and cook for a further 2min. Pour in the infused stock and add the apricots and some seasoning. Bubble for a few min.
  3. Step 3Add eggs to the pan sauce and cook over low heat, stirring, until they resemble lightly scrambled eggs, about 4-5min. Return the tempeh to pan and stir through the pistachios, orange zest and parsley. Remove from the heat and set aside to cool.
  4. Step 4Preheat oven to 200°C (180°C fan) mark 6. Lightly brush a 20.5cm round cake tin (either springform or loose-bottomed) with some of the melted butter. Brush the top of a filo sheet with butter and press into the tin. Repeat with a further 3 sheets, rotating them so the base and sides of the tin are completely covered – leave excess hanging over top of tin.
  5. Step 5Spoon in the tempeh filling and smooth to level. Cut remaining two filo sheets into rough circles just larger than 20.5cm – use your cake tin base as a guide. Brush top of each with butter, then layer up. Place on top of the filling (butter-side up), then scrunch in the overhanging filo and brush with remaining butter. Place tin on a baking tray to catch any escaping butter.
  6. Step 6Cook for about 45min, until golden, covering the top with foil if it’s browning too much. Leave to cool for 10min in tin before removing and serving.