Honey, cumin and swede singaras

Fry the onion in a little oil until it softens and turns translucent, then add the cumin, garam masala, turmeric and ginger and fry for a few seconds. Add the swede and turn it over in the mixture, then add a splash of water, put a lid on the pan, and cook for 10 minutes or until the swede is tender. Take the lid off and add the peas, honey and chilli flakes (if using), and cook for another minute. Season well and cool.

To make the dough, put the flour in a bowl and add a pinch of salt and the nigella seeds, stir in the oil and 4 tbsp warm water and then keep stirring, adding another tbsp water if you need to until it comes together. Tip out and knead for about 10 minutes on the worksurface until you have a firm, smooth dough. Wrap and leave to rest at room temperature for 30 minutes.

Divide the mixture into 8 balls and roll each one out on a floured surface until it is a very thin circle. Cut each circle in half. Brush the straight, cut edge with a little water and fold the semicircles in half, pressing the cut edges together to make a cone. Fill 3/4 full with the filling, brush around the edges, fold the rounded edges over, and press the join together, crimping the edge to seal in the filling. You should end up with a fat cone. Repeat with the remaining pastry and filling.

Heat a wok or deep frying pan 1/3 full with oil and heat it until a small piece of pastry frizzles straight away when added to the oil, or until it reaches 180C if you have a thermometer. Fry the singara in batches until golden brown and puffed, then drain well on kitchen paper. Serve with chutney.