Zhoug-spiced tofu and spinach filo rolls

First, make the zhoug paste. Put the coriander, parsley and chillies in a food processor and blitz until roughly chopped. Scrape down the sides of the bowl and add the rest of the paste ingredients, then blitz again until smooth

To make the filling, heat half of the olive oil in a large frying pan over a high heat, then add the chopped tofu and cook for 3–4 minutes until lightly coloured. Add the spinach and cook for a further 2 minutes, until the spinach has started to wilt. Remove the pan from the heat and transfer the filling to a bowl. Place in the fridge to allow the filling to cool completely

Once the filling is cool, combine it with the zhoug paste until evenly mixed, and adjust the seasoning with salt and pepper to taste

Preheat an oven to 170°C/150°C fan/gas mark 4 and line a baking tray with a silicone baking mat or baking parchment

Lay one sheet of pastry on a work surface (keeping the remaining sheets moist and pliable by covering them with sheets of damp kitchen paper) and brush it liberally with some of the remaining olive oil. Repeat this step, building up to three layers of pastry in total

Spoon half of the mix across the length of the layered pastry, then roll it up as tightly as you can in the pastry, like a large cigar. Repeat with three more pastry sheets to use up the remaining filling. (If you have a spare sheet at the end, make a little parcel from it with a spoon of the filling and bake it as a cook’s treat)

Cut each cigar into 4 pieces with a serrated knife. Brush them with oil and transfer them to the lined baking tray, then bake for 20–25 minutes until crisp and golden brown

Remove from the oven, allow to cool for 5 minutes, then serve