Serves 6
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100g Jerusalem artichoke, unpeeled
60g spinach
3 tbsp double cream
1 tbsp freshly grated nutmeg
600g tuna or tofu, cut into 6 equal pieces
45g fresh cranberries
6 sheets filo
100g unsalted butter, melted, plus 1 tbsp
oil for roasting
600g Maris Piper potatoes, halved
400g parsnips, trimmed and quartered
300g sprouts, trimmed and halved
2 garlic heads, halved horizontally
2 sprigs of rosemary
1 tbsp cornflour
400ml milk
150ml white wine
2 tbsp chopped fresh flat flat parsley
fresh thyme, for garnish
sea salt and black pepper
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Preheat the oven to 200 C/180 C fan/gas mark 6 and line a large oven tray with baking paper.
Place the artichokes in a large saucepan of cold water and bring to the boil. Simmer for 20 mins, then drain and peel. Place the artichoke flesh in a bowl and set aside.
Fill a roasting tin about 3cm up with oil and heat in the oven for 5 mins. Add the potatoes and parsnips, and season with salt, then roast for 20 mins.
In the meantime, place the sprouts in a saucepan of boiling water, then simmer for 5 mins. Drain.
Add the sprouts, garlic heads and rosemary sprigs to the roasting tin and shake the tin gently. Roast for 10-15 mins, until the garlic is soft and squeezes out of the clove skins when pressed. Season with black pepper.
Place the spinach in a microwaveable bowl and add 2 tbsp of boiling water. Cover the bowl with an airtight wrap and microwave for 1 minute and 30 seconds or until wilted. Drain the spinach of water, then stir in the cream and nutmeg.
Cut the filo sheets in half, so you have 12 square pieces of filo, then take two pieces and brush them with the melted butter, on both sides. Place the two filo pieces on top of each over and spoon a tablespoon’s worth of the spinach mixture in the middle. Place one of the pieces of tuna or tofu on top, and top with a spoonful of cranberries. Pull the sides up to a parcel shape and scrunch together at the top. Repeat with the remaining ingredients until you have six parcels. You may want to do a different shape for tuna if you are doing tofu, as well, so you know the difference between them when you serve.
Place the parcels on the lined oven tray and bake for 20 mins.
In the meantime, to make the sauce, heat the tablespoon of butter in a sauce and add the cornflour. Stir and cook for 1 min, then gradually add the milk, stirring continuously, until the sauce is thick. Add the artichoke flesh and wine, and bring to the boil. Simmer for 5 mins, then, off the heat, blend with a hand blender, until smooth. Stir in the parsley and season with salt and pepper.
Serve the tuna or tofu parcels with the roasts and artichoke sauce.
