"When the going gets weird, the weird turn pro." Hunter S. Thompson

Pea, broad bean and caramelised onion filo pie

Serves 4-6

Ingredients

• 5 tbsp oil
• 3 medium onions, finely sliced
• 1 x 300g tin of marrowfat peas
• 300g frozen garden peas
• 100g podded broad beans blanched, or frozen and defrosted
• .5 bunch tarragon
• 1 x 300g pack silken tofu
• 2 tbsp tahini
• salt
• 1 x 270g packet filo pastry (i.e. seven sheets)
• 2 tsp onion seeds

Method

1. Put three tablespoons of oil into a large frying pan and, when hot, add the sliced onions and season with salt. Turn down the heat slightly and cook the onions, stirring frequently, for at least 20 minutes, until caramelised and golden.
2. Meanwhile, put the marrowfat peas and half the defrosted frozen peas in a blender, season with salt and blend until very smooth. Add the remaining 150g of peas, the broad beans and the tarragon, then pulse a few times, just until the peas and beans break down a little.
3. Put the tofu, tahini and a pinch of salt into a clean blender bowl, blitz until smooth, then set aside.
4. Heat the oven to 190C (170 fan)/gas 5. Layer four sheets of the filo pastry into a 24cm cake tin greased with oil. Spread the caramelised onions on top, then cover with a layer of the tofu puree. Top with the peas and bean mixture.
5. Brush the remaining three pasty sheets with oil, then scrunch them up and arrange on top of the pea mix. Sprinkle over the onion seeds and a pinch of salt, then bake for 25 minutes, until golden.
6. Remove and leave to rest. Place in a hot car and drive for three hours. Serve warm or at room temperature.