For the cherries, add the sugar to a non-stick pan and place over a moderate heat. Once the sugar begins to dissolve add the cherries with the lemon zest and cook until the cherries start to release their juices. Add a splash of Kirsch and cook for a few more minutes until the liquid has reduced and thickened. Add a squeeze of lemon juice, stir through the mint, then tip onto a plate to cool.
For the samosas, brush a sheet of filo pastry with melted butter then lay a second sheet on top. Repeat with a third sheet of pastry and brush with butter once again. Cut into long strips, 10-15cm wide.
Place ½-1 tablespoon of the cherry mixture onto the end of one of the filo strips, about 1cm in from the corner edge closest you. Spoon 1 teaspoon of mascarpone on top. Fold the corner over to encase the filling, creating a triangle shape. Fold the pastry over again, maintaining a triangle shape, until you reach the other end. Brush the seam with more butter to seal and press gently. Repeat with the remaining pastry and filling to make 12 samosas. (Reserve the leftover cherry mixture for serving).
Melt the remaining butter in a non-stick frying pan. Shallow-fry the samosas in the butter for 1-1½ minutes on each side until the pastry turns golden and crisp. Roll the samosas in caster sugar to coat and serve straight away.
To serve, place 3 samosas on a plate, spoon some of the remaining cherry mixture off centre and finish with a quenelle of clotted cream.
Copyright © Gordon Ramsay
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