Blanch the carrots for 2 minutes
in boiling water. Drain and set aside. Top, tail and slice the beans. Cook for 3 minutes in boiling
water, drain and set aside. Boil broccoli florets for 3
minutes, drain and set aside. Wash the leek well, slice the
white part very finely. Melt the butter and cook the leek
over low heat until it is soft. Add the mushrooms to the pan, cook
for 1 minute. Add the celery, cook for a further
1 minute. Stir in the bean sprouts and the
remaining prepared vegetables. Toss well, allow to cool.
Brush each sheet of filo pastry
with melted butter. Place them one on top of the
other. Mix together the cheese and
breadcrumbs. Sprinkle half over the top layer
of pastry. Add the vegetables in a layer. Sprinkle with the remaining cheese
and crumbs, season with basil and pepper. Roll up the pastry, seal and brush
with melted butter. Bake in a moderately hot oven 190C
(375F) for 35 minutes. Before serving, decorate with
chervil and carrot straws.
