Summer vegetable strudel

Step 1

Heat a tablespoon of the oil and the butter in a large frying pan over a medium heat. When the butter is foaming, add the leeks and tarragon sprig and cook for 5 minutes, stirring regularly, until lightly browned and starting to soften. Add the courgettes and cook for a couple of minutes.

Step 2

Season with plenty of salt and pepper and turn up the heat. Pour in the vermouth or wine and bring to the boil. Turn down the heat and simmer until the leeks are completely tender – the courgettes should still have some bite to them. Leave to cool.

Step 3

Heat a griddle pan. Coat the lettuce wedges in the remaining olive oil and season with salt and pepper. Griddle over a medium heat until lightly browned. Roughly chop and add to the leeks and courgettes.

Step 4

Add the potatoes, runner beans, tomatoes and herbs to the leek mixture and gently stir through. Taste for seasoning and leave until completely cool.

Step 5

Preheat the oven to 200C/180C Fan/Gas

Step 6

To assemble, lay one sheet of filo pastry on a lightly floured work surface, with a long side nearest you. Brush it all over with melted butter. Lay another sheet on top, leaving the bottom (nearest) third of the first sheet uncovered, and brush with more butter. Take a third sheet and lay on top – only covering the top third of the second sheet. Continue overlaying the sheets in the same pattern until you have used all the filo pastry, brushing each sheet generously with butter and sprinkling with salt every so often. You should end up with a rectangle of layered pastry sheets approximately 45x50cm/18x20in.

Step 7

Spoon the filling over the middle third (the thickest part) of the pastry, leaving a 2–3cm/about 1in border on either side. Fold the bottom of the pastry over the filling, then fold in the sides and very carefully roll up. If it’s too unwieldy to roll, fold the top exposed pastry over the filling. Brush all over with melted butter and transfer to a baking tray.

Step 8

Bake for 25–30 minutes until the pastry is crisp and golden brown. This is best served at room temperature.