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One or more sheets of store-bought puff pastry (as many as you would like)

Cut out rounds in the pastry using an upside down egg cup. Place on baking paper on an oven tray.

Brush with an egg wash.

Cook at temperature and time quoted on the pastry packet.

Once cooked, remove from oven. Cut the cooked pastry rounds a quarter of the way down, creating a little hat.

Make a mixture of Roquefort cheese, thick crème fraiche and a dash of Cognac, if you like it but not necessary.

Just before you’re ready to serve, place a tsp of the mixture on the bottom pastry, place the little hat on top and warm in the oven.





1 french bread stick, cut into 2cm thick rounds


1 garlic clove

Melted butter

1 cup frozen broad beans, thawed and peeled

1 cup frozen peas, thawed

Feta, crumbled (as much as you would like)

Mint, chopped (as much as you would like)

Ground pepper (no salt needed as feta salty enough)


Blitz the beans, peas, feta, mint and pepper in food processor, leaving it a little chunky.


Brush the bread rounds with a little melted butter and rub with the cut end of garlic clove. Bake in a 180C oven until lightly browned and looking a bit crisp.

When ready to serve, top toasted rounds with a generous portion of the bean, pea and feta mix.




Cut a telegraph cucumber into 1 cm thick rounds and lay each round on a clean tea towel or kitchen towel to absorb any moisture.


Make up a thick mix of finely chopped smoked salmon, crème fraiche, chopped dill and a few drops of Tabasco sauce.


Just before serving, top each cucumber round with a heaped tsp of the mix, sprinkling extra chopped dill on the top.

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