Rachel Roddy’s recipe for courgette, rice and herb filo pie

I like frying when it is so hot that even your eyeballs sweat while watching cubes of aubergine and courgette turn golden before they’re blotted on kitchen towel. I added the fried vegetables to tomatoes and onions cooked in olive oil. I used the mini sausage roll courgettes to make a raw salad, leaving me with two forearms, one of which was almost 500g, and ideal for this week’s recipe.