INGREDIENTS
500g bagged spinach
12 ready-made puff pastry squares
8 tbsp cream cheese
Fresh black pepper
1 red onion, diced
1 free-range beaten
1 free-range egg to glaze
Black sesame seeds
50g chopped walnuts
1 spring onion, chopped

METHOD
Preheat the oven to 200°C.
In a steamer or microwave, cook the spinach, then squeeze out as much water as you can.
Finely chop the spinach and leave it to drain further.
Meanwhile, line a baking tray with greaseproof paper.
Arrange the pastry squares evenly on the tray. Then combine the spinach with cream cheese
and season with black pepper.
Add the chopped red onion, then place a spoonful in the centre of each pastry square.
Pull each corner to the middle to close the parcels, stretching the pastry if you need to.
Brush with egg and sprinkle with sesame seeds. Place in the oven for 20-30 minutes until the parcels are golden.
Finally, top with chopped walnuts and spring onion, and serve.

INGREDIENTS
1 sheet of ready-made puff pastry
1 beaten free-range egg, to glaze
Rock salt
250g of ricotta cheese
Grated rind of a lemon
1 chopped garlic clove
1 free-range egg
1 tbsp of plain flour
1 tbsp of chopped fresh dill
600g asparagus, washed and trimmed
1 tbsp of olive oil
Fresh black pepper

TO SERVE
Parmesan shavings
Garlic shoots
Fresh green salad

METHOD
Preheat the oven to 180°C.
Line a baking sheet with baking parchment and roll out the pastry.
With a sharp knife cut a rectangle 3cm inside the edge of the pastry.
Brush the egg wash around the edges and sprinkle with rock salt.
In a bowl, combine the ricotta cheese, lemon rind, garlic, egg, flour and chopped dill.
Spread the mix over the pastry, keeping it inside the centre.
Next, coat the asparagus with olive oil and place it on the cheese, alternating the direction of each stalk.
Add some black pepper and place in the oven for 25-30 minutes until the pastry is golden in colour.
When cooked remove it from the oven, and top with parmesan shavings and garlic shoots.
Finally, serve with a fresh green salad.

INGREDIENTS
12 ready-made puff pastry squares
1 beaten free-range egg, to glaze
3 tbsp of green pesto
3 large beef tomatoes, sliced
2 tsp dried mixed herbs
200g feta cheese
Salt & pepper

TO SERVE
1 chopped spring onion
Balsamic gel

METHOD
Preheat the oven to 200°C.
Line a baking tray with greaseproof paper. Arrange the pastry squares evenly on the tray and brush with egg.
Add a teaspoon of pesto to the centre of each square and top with sliced tomato, sprinkle over some dried herbs.
Crumble over half the block of feta.
Season, then place in the oven for 25-30 minutes until the pastry is golden.
Remove the squares from the oven; top with the remaining feta and spring onion, and allow to cool.
Add a drizzle of balsamic gel and serve.

INGREDIENTS
1 tbsp olive oil
2 red onions, thinly sliced
Rock salt & black pepper
1 tbsp of brown sugar
2 cloves of garlic, chopped
1 tbsp of balsamic gel
1 sheet of pre-made puff pastry
1 beaten free-range egg, to glaze
1 ½ kg of mixed cherry tomatoes, halved
10 fresh anchovies
8 basil leaves thinly sliced
Green salad, to serve

METHOD
Preheat the oven to 180°C.
Heat the oil in a pan on a medium heat, add the sliced onion and season.
When the onions soften, add the brown sugar, garlic and balsamic gel.
Keeping stirring, then add a splash of water to dissolve the sugar.
When the onions are caramelised, remove the pan from the heat and leave to cool.
Next, grease a baking tray and roll out the pastry. Using a sharp knife, make cuts 4cm in from each edge.
Brush the outside of the pastry with egg wash and sprinkle with sea salt.
Add the onion to the middle of the pastry and spread out to the edge, leaving a 4cm border all around.
Top with the cherry tomatoes and bake for 20-25 minutes until the pastry is golden.
Finally, top with anchovies and basil strips, then serve with a fresh green salad.