300g/10½oz butternut squash (¼ squash), peeled and cut into 2cm/¾in chunks
250g/9oz chestnut mushrooms, sliced
75g/2½oz curly kale, shredded, tough stalks discarded
handful chopped fresh parsley, to garnish (optional)
1 red onion, sliced
½ tsp dried chilli flakes (optional)
sea salt and freshly ground black pepper
180g/6oz chestnuts, halved
50g/1¾oz ready-to-eat dried apricots, quartered
3 tbsp extra virgin olive oil
2 tbsp extra virgin olive oil
150ml/5fl oz vegetable stock, made with ½ vegetarian stock cube
75g/2½oz walnuts, roughly broken
85g/3oz goats’ cheese, cut into small pieces
4 sheets filo pastry (each about 48x25cm/19x10in)