Vegan frying-pan samosa pie

Method

1. Heat the oven to 200°C/180°C fan/ gas 6. Tip the potatoes into a large microwaveable bowl, cover and microwave on high for 4-6 minutes.
2. Roughly chop the cauliflower into bite-size chunks. Add to the bowl with the potatoes and microwave for 6 minutes more.
3. Meanwhile, make the topping (see Make Ahead). Take a sheet of pastry and brush with vegetable oil, then sprinkle with nigella seeds. Scrunch it up into a rough shape (the 6 shapes together should cover the top of your frying pan) and put it on the baking tray. Repeat with the rest of the pastry sheets and bake for 6-8 minutes until golden, keeping an eye on them – they can turn from golden to overcooked very quickly!
4. For the filling, add the 1 tbsp veg oil to the frying pan and put it over a high heat. Grate the garlic and ginger directly into the pan and add the chilli along with a pinch of salt.
5. Add the curry powder, turmeric and fennel seeds, then tip in the cooked cauliflower and potato chunks. Stir to coat in the spices, add the stock and season well. Cover the pan and cook for 2-3 minutes.
6. Take off the lid and use a fork or potato masher to lightly smush the mixture. Add the peas to the pan and cook for 2 minutes, then remove from the heat. Add the coriander and stir it through the mixture. Squeeze in the lime juice, then stir it through.
7. To assemble, top the frying pan with the filo scrunches and bring it to the table. Serve straight from the pan with a dollop of coconut yogurt.