Method

• 1

  Preheat the oven to 150C/300FGas 2. Cut each sheet of filo into four even squares and brush each lightly with olive oil. Layer one on top of the other, rotated slightly, so you end up with four stacks of four sheets.

• 2

  Mould each stack carefully into into a 10cm (4in) tart case allowing any surplus pastry to hang over the edges of the cases. Bake in the preheated oven until crisp and golden (check regularly – this could take 5-10 minutes). Remove from the oven and allow to cool.

• 3

  Melt the butter in a thick-bottomed pan and add the leeks. Sauté until tender (3-4 minutes), then stir in the chopped chestnuts and cook for a further one minute.

• 4

  Add the white wine and lemon juice and bring to a simmer and reduce the liquid by half. Now add the whipping cream and bring to the boil then remove from the heat. Gently stir in the Stilton until melted then add the chopped parsley.

• 5

  Remove the filo tart cases from their tins and place onto your serving plates. Carefully spoon the leek mixture into the cases and garnish with watercress salad dressed with a drizzle of vinaigrette or your favourite salad dressing.