PUFF PASTRY ‘RAVIOLI’
Makes 24
1 x 30 cm disc of puff pastry
egg yolk to glaze
sesame or poppyseeds
Fillings:
6 mini goat’s cheeses (Chèvretines) + pesto/tapenade or chopped anchovy fillets
OR 150g fresh salmon + rouille or horseradish or other spicy sauce

• Heat the oven to 220oC
• Stamp out 24 rounds from the pastry with a scone cutter or glass –
• Halve the goat’s cheeses horizontally; cut the salmon in 2 cm cubes
• Put a halved goat’s cheese/salmon cube on 12 of the pastry rounds
• Daub cheeses/salmon with chosen topping, brush the exposed pastry edges with water and put the second pastry round on top
• Press edges together firmly with a fork to seal
• Brush the popovers with egg and sprinkle on sesame or poppyseeds
• Bake for about 10 minutes or until golden brown and puffed up
• Serve piping hot on a napkin-lined board or tray

SMOKED SALMON OR PROSCIUTTO-WRAPPED ASPARAGUS
Makes 12 parcels
24 green asparagus spears
6 slices smoked salmon (or prosciutto)
1 packet Chavroux (soft fresh goat’s cheese)
chives to tie up the wraps

• Snap off woody ends of asparagus and cut in 2-3 pieces depending on size
• Cook in boiling salted water till just tender – 12-15 minutes max.
• Allow asparagus to cool, split in half lengthwise
• Cut smoked salmon or prosciutto to fit, spread with a little Chavroux, stuff with asparagus and roll up into little bundles
• Tie with chives

STUFFED TOMATOES/CHICORY LEAVES/CELERY STICKS WITH QUAILS’ EGGS

Makes 20
10 cocktail tomatoes OR 20 small chicory leaves (red and/or white) OR a head of celery
20 quails eggs
Fillings: tarama/crab paste/hummus/tzatziki/herby cream cheese
Garnishes: celery salt/lumpfish roe/chopped fresh herbs

• Halve cherry tomatoes and scoop out the seeds with a teaspoon; or separate celery sticks and cut in 4-5 cm lengths
• Bring a pan of salted water to a boil and boil the eggs for 3 minutes
• Tip away hot water, replace it with cold to stop the cooking, peel the eggs under cold running water
• Put a good teaspoonful of the chosen filling in each tomato/at the end of each leaf/on celery stick and top each with a quail’s egg
• Sprinkle with celery salt/lumpfish or salmon roe/herbs

SPRING ROLLS WITH THAI CURRIED PRAWNS
Makes 10 rolls, to be cut in half
300g cooked prawns, peeled
3 tbsp mayonnaise
1 tsp Thai green curry paste
½ a cucumber, peeled and grated or finely diced
2 shallots, finely chopped
lots of chopped coriander or mint
juice of ½ a lemon or 1 lime
optional: 1 tbsp Nam Pla (Thai fish sauce)
10 soft lettuce leaves, ribs removed
12-14 rice wrappers

• Mix prawns with mayonnaise and green curry paste
• Add cucumber and herbs and sharpen with lemon or lime juice and fish sauce (if used).
• Season to taste
• Soften wrappers one by one in hot water (some usually break, so there are more than you need), remove, pat dry on a teatowel
• Line wrappers with lettuce leaves, roll up as tightly as you dare and chill them
• Cut in half to serve

TOFU CUBES IN SESAME CRUST WITH SOY SAUCE
Makes 20
1 x 250g pack marinated spiced tofu
flour
2 eggs
sesame seeds
oil for frying
soy sauce for dipping

• Cut tofu in 20 cubes and put in a bowl
• Put some flour in a plastic bag with some salt and pepper
• Crack eggs onto a flat plate and whisk up with a fork
• Put sesame seeds on another plate
• Shake the tofu cubes in the plastic bag of flour, tip them into a colander and shake well to remove excess flour
• Dip the cubes in beaten egg and roll in sesame seeds
• Heat some oil in a frying pan and fry the tofu cubes till evenly golden, turning often
• Serve with soy sauce

POTATO CRADLES WITH ANCHOIADE/PESTO AND SOUR CREAM
10 new potatoes (or rattes, or other firm potatoes)
1 jar anchoiade (anchovy paste) or pesto
4-5 tbsp crème fraîche épaisse
chervil or flat-leaf parsley

• Scrub the potatoes in their skins and cook in boiling salted water for 15-20 minutes or until just tender
• When cool enough to handle, cut them in half lengthwise
• Mix together the anchovy or pesto and crème fraîche, spoon on top of halved potatoes and serve
• Garnish with chervil or flat-leaf parsley