Enjoy the delicious flavours of the season with our light, but hearty, roasted root vegetable strudel recipe.

Serves: 8 | Cooking function: 4D Hot air 190°C for vegetables | Prep time: 20 mins | Cooking time: 35 - 40 minutes 30 minutes on 180°C 4D Hot air for finished strudel

• 500 gms/1lb prepared vegetables – choose from a selection of carrots, swede, parsnips, red onions, garlic bulb, sweet potato, butternut squash
• 2 tbsp Olive Oil
• Salt and Pepper
• 6 sheets filo pastry
• 55 g/2oz Butter for greasing

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1. Toss the prepared vegetables in oil and seasoning then roast in the oven, 190°C for 35-40 minutes. Allow to cool.

2. Take out 6 sheets of pastry from the filo pastry packet and brush the top sheet with butter around the edges. Stack sheets, buttering between each sheet in the center.

3. Place the cooled roasted vegetables in the center of the top sheet and wrap the sheet around the filling totally covering it and making it into a firm roll.

4. Brush more melted butter onto the second sheet of pastry edges and roll this around the first sheet.

5. Continue this process until all of the sheets have been used and brush the remaining butter all over the vegetable strudel.

6. Place onto a greased baking sheet and cook at 180°C for 30 minutes until golden and crisp.