Ingredients

Filo Cigars Filling

• 50g butter
• 1/2 onion, finely chopped
• 3 eating apples, decored and chopped into 5mm-1 cm cubes with skin
• 300g vacuum packed cooked chestnuts
• 6 tbsp sage leaves, finely chopped
• 150g dried cranberries
• maldon salt and freshly ground pepper

To Assemble

• 80g butter melted
• 9 sheets of filo pastry, cut in half (to make 18 sheets)

Brussels Puree

• 600g Brussels Sprouts, washed and trimmed
• 50g butter
• 300ml double cream
• 6 tbsp mint leaves, roughly chopped
• maldon salt and freshly ground pepper

Roasted Vegetables

• 3 large parsnips, washed, trimmed and sliced in 4 lengthwise
• 1 large turnips,washed, trimmed and chopped into 6-12 wedges
• 6 small or 3 medium carrots, washed and trimmed, medium carrots sliced in half lengthwise
• 3 beetroot, washed trimmed and quartered
• 1 large sweet potato, washed, trimmed and cut into 6 wedges lengthwise
• 1 large baking potatoes, washed and cut into wedges
• 6 medium Jerusalem artichokes, washed and chopped in half
• 5 tbsp olive oil
• 3 tsp ground coriander
• 3 tsp ground garlic powder
• 3 sprigs of rosemary
• 3 sprigs thyme
• maldon salt and ground black pepper

Hot Cranberry Sauce

• 180g cranberry
• 100g caster sugar
• 300ml red wine

To Serve

• 1 tbsp butter
• 120g Brussels sprouts, trimmed and quartered
• 60g vacuum packed roaster chestnuts
• 12 sage leaves fried in olive oil or butter until crisp

Method

1. Filo Cigars Filling: Melt the butter in a saucepan and add the onion. Cook the onion until over a moderate heat until soft and transparent. Add the garlic and apple and cook for a couple of minutes. Remove the saucepan from the heat and stir in the rest of the filling and season with a little salt and pepper.
2. Butter 3 sheets of filo pastry and lay them on top of each other place 3 tablespoons of the filling along 1 side of the pastry leaving 2cm edge on either side. Roll the pastry to enclose the filling and bring the sides in. Roll it so that you have a cylinder shape and the filling is sealed in. Repeat with the remaining ingredients until you have 6 rolls made up of 3 half sheets of filo pastry each. Place them on a tray and cover them and refrigerate until ready to use.
3. Brussels Sprout and Mint Puree: Slice the Brussels sprouts finely. Melt the butter in a saucepan over a moderate heat, add the Brussels sprouts and sauté them for a couple of minutes until just tender. Remove the mixture from the heat and allow it to cool. Place the sprouts in a blender or food processor with the mint cream and a little salt and pepper. Puree the mixture until you have a smooth puree. Place the puree in a sealed container in the fridge until ready to use (the puree can be prepared up to days ahead).
4. Roasted Vegetables: Preheat an oven to 220C. Place all the vegetables into a large roasting tray. Add the oil to the tray and sprinkle over all the spices, rosemary, thyme and seasoning, and toss the vegetables so that they are well coated. Place the vegetables in the oven and cook the vegetables for 1 hour turning them after 20 minutes and reduce the temperature to 200C for the final 20 minutes of cooking. Check them regularly so that they don't burn. The vegetables are ready when they are tender and dark golden brown.
5. To Cook The Filo Cigars: Place the filo rolls on a non stick oven tray and brush them with melted butter. Place the rolls in a preheated oven at 200C and cook them for 20 minutes until the rolls are crisp and golden brown. They can be placed in the oven with the roasting vegetables in their final 20 minutes. Remove the rolls from the oven and keep warm until ready to serve.
6. Hot Cranberry Sauce: Place all the sauce ingredients in a saucepan over a moderate to high heat. Leave it to simmer for 10-15 minutes until the sugar has dissolved. Keep warm until ready to serve.
7. To Serve: Melt the butter into a saucepan over a moderate heat and sauté the Brussels sprouts until just tender. Distribute the sprouts around each plate then distribute the chestnuts around the plates. Pour the hot sauce over the top of the Brussels sprouts and chestnuts. Place the vegetables around the plates in a cock style so that the points meet in the centre. Slice each roll in half and place them at an angle in the centre of each plate. Garnish each half of the rolls with a sage leave and serve hot.