Mary Cadogan's Spicy Chicken Cigars

Long, languid lunch for summer days. Graze in the garden or pack up and go…

1. 1

   1. Preheat the oven to 190C/170C fan/375F/gas 5. Heat 2 tbsp olive oil in a frying pan over a medium heat, add the onions and cook until softened and melting, about 10 minutes. Add the ginger and chicken and fry until the chicken is lightly browned. Stir in the cinnamon and cumin and season with salt and pepper. Remove from the heat and stir in the coriander. Allow to cool.
   2. Open out a sheet of filo. Brush lightly with oil and fold in half widthwise. Pile an eighth of the chicken mixture along the folded edge, leaving a 3cm border at each side. Fold in the sides and roll up to make a ‘cigar’. Repeat with the remaining filo pastry and filling. (Tip: you can assemble the cigars ahead to this point and freeze them uncooked. Defrost before baking.)
   3. Place the cigars on a baking sheet lined with baking paper and put in the oven for 25 minutes until lightly golden. Serve warm or cold, with salad wraps.
   
   FOR SALAD WRAPS Trim and coarsely grate 3 carrots, thinly slice 6 radishes, peel and finely chop half a red onion. Combine these in a bowl with 2 tbsp olive oil, 1 tbsp red wine vinegar and some seasoning. Select, wash and dry 8 good-sized butter lettuce leaves. Spoon the vegetable mixture on to the leaves, dividing it evenly, fold in the ends and roll up to eat. If you like, tie the parcels with chives or secure with cocktail sticks.