Ingredients

• 1 packet of filo pastry
• 3 tbsp sunflower oil
• 250g/9oz wild rice
• 1 bouquet garni sachet
• 1 small pumpkin
• finely sliced
• 1 large courgette
• diced
• 50g/2oz button mushrooms
• 1 red pepper
• diced
• 100g/4oz French beans
• steamed
• 1 small radicchio
• 2 tbsp balsamic vinegar
• 5 tbsp olive oil
• salt and freshly ground black pepper
• 2 large sprigs of rosemary
• 1 bunch parsley
• chopped

Directions

• Preheat the oven to 180C/350F/Gas4.
• Place a 10cm/4in wide flan ring upside down on a baking sheet. Lightly grease the outside of the flan ring.
• Brush five sheets of pastry with sunflower oil and place over the flan ring in layers at different angles
• resulting in a star shape. Place in the oven for about 10 minutes or until golden brown. Leave to cool for 5 minutes
• then carefully lift the nests off the rings and place upturned on a dinner plate. This needs to be done three more times
• until you have four baskets. At this stage
• raise the temperature of the oven to 200C/400F/Gas6.
• Wash the rice thoroughly. Add to a large pan of water with the bouquet garni and bring to the boil. Simmer on a low heat for 40 to 45 minutes
• until the grains have split and are tender.
• Meanwhile
• place all the vegetables in a large bowl and mix. Blend together the balsamic vinegar
• olive oil
• seasoning and one sprig of rosemary. Pour over the vegetables and set aside for 30 minutes for the vegetables to marinate.
• Grease a large roasting tray and spread the vegetables evenly over the tray. Cover with foil and place in the oven for 15 minutes. Remove the foil and roast for a further 15 minutes.
• To serve
• fill each filo nest with the roasted vegetables and marinating juices. Add the wild rice around the edge of the basket and garnish with the parsley and rosemary.