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Method

1. Preheat the oven to 200C/180C Fan/Gas 6. Toss the swede with half the oil in a 20x30cm/8x12in deep roasting dish, then season with salt and pepper. Roast in the oven for 25 minutes until just tender.

2. Heat the remaining oil in a frying pan over a medium heat and add the leeks with a pinch of salt. Cook for 10 minutes, stirring occasionally, until tender. Stir in half the curry powder and cook until fragrant before adding the garlic. Cook for another minute then remove from the heat.

3. Place a medium saucepan over a medium heat, then add the butter. Once melted, stir in the flour and the remaining curry powder, then cook for 2–3 minutes. Add the milk in thirds, whisking to combine each time. Cook for 10 minutes, stirring regularly, until the mixture is thick enough to coat the back of a spoon. Stir in the cheddar, mustard and lemon zest and juice, then season to taste. Add the kale and beans to the mixture and stir to combine.

4. Remove the swede from the oven, add the the cheesy white sauce to the dish and mix to combine. Brush 1 sheet of filo pastry with melted butter, then scrunch it in over one-quarter of the dish to create an attractive ruffle. Repeat with the remaining filo. Sprinkle over the cumin seeds.

5. Return to the oven for 25–30 minutes until the filo is golden and the pie is bubbling at the sides. Serve warm alongside a vinaigrette-dressed side salad, or sauerkraut.