• 130g mixed nuts (almonds, hazelnuts, cashews etc)
• 80g unsalted butter
• 1 tbsp vegetable oil
• 450g pumpkin
• 1 tsp cumin seeds
• 1 tsp ground coriander
• 1 tsp mustard seeds
• 1 large leek
• 150ml vegetable stock
• 120g feta cheese
• 1 x 220g pack filo pastry
• 1 tsp each black and white sesame seeds

1. Preheat the oven to 180C/fan 169/gas 4. Spread the nuts on a baking tray and toast for 7-8 minutes until golden. Leave to cook and roughly chop.
2. Trim ,wash and chop the leek. Peel the pumpkin and chop into 2cm chunks.
3. Melt the oil and 30g of butter in a large saute pan, add the squash and fry over a high heat, stirring occasionally for 8 - 10minutes until starting to brown.
4. Reduce the heat and add the spices and cook for 1 minute stirring the mix in the leeks and cook for a few minutes then pour over 150ml of vegetable stock.
5. Cover the pan and leave to cook gently until the stock has evaporated and squash soft. Spread out onto a large plate to cool then mix in the toasted nuts.
6. To assemble, melt the rest of the butter and brush some on a baking tray. Layer up 2 sheets of filo at a time brushing each one with melted butter.
7. Spoon a quarter of the squash mixture along one of the shorter sides leaving a 5cm border. Cube the feta and place a quarter on each mixture. Fold in the sides and roll up the filo in a log shape to enclose the mixture.
8. Put on the baking tray and brush with more melted butter. Make a few cuts in the pastry along the top and scatter the sesame seeds on top. Repeat with the rest of the pastry to make 4 strudels.
9. Preheat the oven to 200C/180fan/gas 6 and bake for 30-35 minutes until crisp and golden. Serve immediately.

Recipe by Nerys Howell, originally featured on Prynhawn Da.