Vegetarian Moroccan basteeya

1. Heat the olive oil in a large sauté pan or saucepan and add the onions and red peppers. Sauté until softened, then add the garlic, ginger, vegetables, cinnamon and thyme. Continue to sauté for 5 minutes, then pour in the vegetable stock, saffron and its water, orange zest and orange blossom water. Season, then bring to the boil. Simmer for 15 minutes, until the veg is tender and the stock has reduced by about half.

2. Lower the heat and pour over the eggs and ground almonds. Stir gently until the sauce around the vegetables has thickened and is creamy. Blanch the chard for 2 minutes in boiling water, then strain and add this to the pan. Set aside to cool.

3. Preheat the oven to 200ºC, gas mark 6. Take a shallow, 28cm round ovenproof dish and brush with butter. Brush a sheet of filo pastry with butter, then drape it centrally over the dish, pushing the pastry into the corners and letting the excess overhang. Repeat with another sheet at right angles and then another two diagonally. Add the cooled vegetable mixture, then fold in the overhanging pieces of pastry.

4. Cut the final 2 pieces of filo to the size of the dish, then brush with butter and cover the pie, tucking any overlap down the sides. Bake in the oven for 20-25 minutes until piping hot and golden. For a optional traditional Moroccan garnish, dust generously with icing sugar and flaked almonds before serving.