Mumbai Pork & Chickpea Filo Pockets

• Reduce heat to medium, add Mumbai spice blend and mild curry paste and cook, until fragrant, 1 minute. • Stir in the water and baby spinach leaves and simmer, until slightly reduced, 1-2 minutes. Season with pepper.

• Lay 1 filo pastry sheet on a dry surface and fold in half lengthways into a long strip. Spoon 2 heaped tablespoons of pork mixture at one end of the filo strip. • Fold the pastry diagonally over the filling to form a triangle. Then fold the triangle horizontally upwards. Then fold it back over to the other side and continue like this until the end to make a triangular parcel. • Place on a lined oven tray. Repeat for remaining filo sheets and pork mixture (you should get 4 per parcels person). • Brush parcels with olive oil, sprinkle with brown mustard seeds and bake until golden, 15-20 minutes.

• When filo triangles have 5 minutes remaining, finely chop cucumber, tomato and coriander. • In a medium heatproof bowl, combine the white wine vinegar, a good pinch of sugar, salt and the remaining onion. • Microwave onion for 30 seconds bursts, until softened. Allow to cool slightly.

• To bowl with pickled onion, add cucumber, tomato and coriander, stirring to combine.