Briony Williams' Lion filo crinkles with butternut squash & pine nuts

Preheat the oven to 200C/180C Fan/Gas 6. Grease a 6-hole muffin tin with the vegetable oil.

Put the squash in a pan, cover with water, bring to the boil, then simmer for 15 mins until soft. Drain, then mash until smooth. Mix in the cinnamon.

Layer 3 sheets of the filo pastry on top of each other, then use a 14cm round cutter to cut out 3 circles. Repeat with another 3 sheets of filo, so you have 6 circles, each with 3 layers of filo.

Press a 3-layer circle into each hole of the muffin tin. To create manes for the lions, gently scrunch up the pastry overlapping the edge of each hole for a wild, crinkled effect.

Sprinkle the pine nuts over the base of each filo pastry case. Spoon over the butternut squash mash until it’s ½cm from the top of each case.

Bake for 14-16 mins until the filo is golden brown and crispy. Allow to cool.

To make the lion faces, place 2 raisins on the filling of each crinkle for eyes.

For each face, slice 1 olive into 3 pieces crossways. Use 1 end-piece to make a nose. Cut the other end-piece in 2 and use for the ears. Cut the ring-shaped middle slice in half, then place the 2 pieces side by side to create a ‘W’ shape for the mouth.

For the whiskers, snip the chives into 2cm pieces and arrange a few whiskers on each face, either side of the nose. Then enjoy!