Ingredients

Puff pastry cornets - 8

Asparagus  - 16 spears

The filling

Potatoes (juliennes) - 150 gm (5 oz)

Carrots (juliennes)  - 100 gm (3 oz)

Beetroot (juliennes) - 100 gm (3 oz)

Red bell peppers -- juliennes)  - 1

Yellow bell peppers -- juliennes) - 1

Green bell peppers -- juliennes)  - 1

Sun dried tomatoes  - 30 gm (1 oz)

Ghee (clarified butter) - 50 gm (1/4 cup)

Onions (halve, slice lengthways and separate the layers) - 120 gm (3/4 cup)

Garlic (finely chop)  - 4 flakes

Ginger (finely chop) - 10 gm (1" piece)

Green chilies (seed and finely chop)  - 2

Shahi zeera (black cumin seeds)  - 1 tsp

Black pepper (freshly roasted & coarsely ground)  - 1 tsp  -Salt

Garam masala - 1 tsp

Lemon juice  - 2 tbsp

Mild cheddar cheese - 1 ½ oz

Fresh Coriander, chopped  - 1 tbsp

Chilgozey or nejey (pine nuts)  - 32

Method

1. The vegetables: Blanch carrots and potatoes for a minute, drain, refresh in iced water and drain again when ready to cook. Blanch beetroot for 30 seconds, drain, refresh in iced water and drain again when ready to cook.

2. Melt ghee in a kadhai (wok), add onions and garlic, sauté over medium heat until onions are translucent and glossy, add ginger and green chilies, stir for a minute, add cumin, and stir for a few seconds. Then add all the vegetables, pepper and salt, and stir fry until the moisture evaporates. Now add lemon juice, stir for a few seconds, add garam masala, coriander and pine nuts and stir to mix well. Remove, adjust the seasoning and divide into eight equal portions.

3. The filling: Fill a portion of the vegetables loosely in each cornet and place two asparagus spears, which should be protruding out to suggest they are arrows peeking out of a quiver.

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