Moroccan M'hanncha

100 g pearl barley

1 butternut squash (1.2kg)

2 red onions

2 cloves of garlic

2 red peppers

1 big bunch of fresh coriander (60g)

olive oil

½ teaspoon dried red chilli flakes

1 heaped teaspoon fennel seeds

1 heaped teaspoon cumin seeds

1 heaped teaspoon ground coriander

100 g mixed dates and dried apricots

½ a lemon

2 sheets of puff pastry

1 tablespoon shelled pistachios

icing sugar , for dusting

Method:

• Cook the pearl barley according to the packet instructions, then drain.

• Wash the squash, then carefully cut it in half lengthways and remove the seeds. Peel the onions and garlic, and deseed the peppers. Chop the squash, onions and peppers into 1cm dice. Finely chop the garlic with the coriander stalks (reserving the leaves).

• Place it all in a pan on a medium-low heat with 2 tablespoons of oil, the chilli flakes, fennel and cumin seeds, and the ground coriander. Sweat with a lid on for 25 to 30 minutes, or until soft but not coloured, stirring occasionally.

• Destone the dates and finely chop the flesh with the apricots and coriander leaves. Fold into the veg pan with the drained pearl barley, squeeze in the lemon juice, season to perfection, then leave to cool.

• Preheat the oven to 180ºC/350ºF/gas 4.

• Roll out the pastry sheets and join them at the narrow end to create 1 long sheet of pastry.

• As evenly as possible, spoon your filling in a line along the long edge closest to you. Brush the opposite long edge with a little oil.

• Roll it up and away from you like a giant cigar, into a large pinwheel, working quickly but handling it gently to avoid too many cracks.

• Gently slide it onto a large greased baking tray, and patch up any gaps, if needed. Brush all over with more oil and bake for 45 to 50 minutes, or until gorgeous, crisp and golden.

• Ten minutes before the end, smash and sprinkle over the pistachios and an extra pinch of each of the spices.

• Serve with a super-light dusting of icing sugar.