Masterclass: vegetable samosas

Homemade samosas are a world away from those dry, cardboard triangles sold under the name in supermarkets. Instead, they have delicately flaky and deliciously rich pastry and a generous stuffing that’s easily tweaked to suit all tastes. Veggie-friendly, portable and very moreish, they’re easy to prepare ahead, too, making them a great choice for picnics or taking to work for lunch.

Mix the nigella seeds and salt into the flour. Work in the oil, knead until smooth, then wrap and rest for an hour

Boil and mash the potato, pound the chilli and ginger to a paste, and toast and grind the masala spices

Fry the onion until soft, then add the chopped carrot and shredded cabbage, and cook until the veg soften