Preheat your oven to 220°C/200°C fan/gas mark 7. 

Trim the carrots, then coarsely grate (no need to peel).

Halve, peel and chop the onion into small pieces.

Drain and rinse the chickpeas in a sieve.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the carrots and onion to the pan and stir-fry until softened, 6-8 mins. Season with salt and pepper.

Meanwhile, peel and grate the garlic (or use a garlic press). Grate the Cheddar cheese.

Once the veg has softened, add the chickpeas, garlic and korma curry paste to the pan. Cook until fragrant, 1-2 mins.

Stir in the water for the veg (see pantry for amount). Bring to the boil and simmer until the chickpeas are tender, 2-3 mins. Season with salt and pepper. 

Stir through the mango chutney, then remove from the heat.

Using a potato masher, roughly mash half the chickpeas in the pan until the sauce has thickened. Set aside and allow to cool slightly. 

Unroll the filo sheets (2 per person) and fold each sheet in half widthways to create a rectangle.

Spoon the mixture onto one end of each rectangle, leaving a 2cm border around the bottom 3 edges. Evenly sprinkle the cheese over the chickpea mixture.

Neatly fold both lengthways sides over the filling, then tightly roll them up like a burrito to enclose the filling.

Transfer the samosa rolls, seam-side down, onto a lined baking tray. Brush with a little oil, then bake on the top shelf until golden brown, 10-15 mins.

Meanwhile, halve the baby plum tomatoes.

In a medium bowl, combine the red wine vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.

Add the tomatoes to the dressing and toss to coat.

Just before serving, add the baby leaves to the tomato bowl. Toss to coat in the dressing. TIP: Don't add the leaves too early or they'll go soggy.

Share the veggie samosa rolls between your plates. Add a dollop of mayo (see pantry for amount) for dipping.

Serve the tomato salad alongside.