Creamy mushroom and chestnut filo pie

1 Preheat the oven to 190°C/fan 170°C/gas 5. Spray a large, deep non-stick frying pan with a little oil and put over a medium heat. Add the leeks and garlic and cook for 3–4 min, stirring occasionally, until they begin to soften. Add the mushrooms, increase the heat to high and stir-fry for 3 min.

2 Add the wine to the pan and boil for about 10 min or until nearly evaporated. Reduce the heat to medium-low, then stir in the chestnuts and half the thyme leaves. Season with ground black pepper and grated nutmeg, then set aside.

3 Mix the cornflour with 3 tablespoons cold water, then stir into the mushroom mixture with the crème fraîche. Transfer to a 1.5-litre ovenproof dish.

4 Spray two filo pastry sheets with a little oil, then scatter over the remaining thyme leaves. Lay a fresh filo sheet on top of each oiled filo sheet, then spray again. Cut each layered filo sheet into four small squares. Scrunch each square, then arrange side by side on top of the filling, to give a ruffled filo topping and bake for 20 min or until deep golden and crisp. Serve with steamed spinach.