Preheat the oven to 180°C/fan160°C/gas 4. Grease a deep patty tin using the melted butter and oil.

Brush 1 sheet of filo pastry with the melted butter and oil, then top with the second sheet and brush again. Then finish off with a third sheet.

Using an 8cm cutter, cut as many circles as you can keeping close to each circle to get as many out as possible.

Use the filo circles to line the patty tin, and press them gently into the bases.

Bake for approximately 8 minutes until starting to look golden. Turn them over and rest on the tin and bake for a further 3-4 minutes to crisp up the bottoms.

To make lids for the fill baskets, follow the above to stage 3, then using a 6cm cutter cut out as many circles as you can. You can, at this stage to make a tasty crisp or 'dipper', brush them with butter and sprinkle with Parmesan cheese, sesame seeds or poppy seeds.

Place these on a greased baking tray and bake for about 7 minutes until golden.

When you are ready to go, fill your basket with your choice of filling and pop the lid on.

The cooked filo shells can be stored in a container in the fridge or freezer until ready to use, then flashed in the oven to crisp up.