Ingredients

· 16 rashers dry-cured smoked streaky Bacon

· 16 chipolata Sausages

1. Preheat the oven to 190C/gas 5.

2. Wrap a rasher of streaky bacon around each chipolata. Arrange on a baking tray and roast in the oven for 20 minutes or until the sausages are cooked through.

Ingredients

For the hot water pastry

· 75g Butter, cubed

· 100 ml water

· 225g plain flour

· 1 Egg, beaten

· 1 pinch Salt

· 1/2 tsp ground Turmeric

· 1 pinch cayenne pepper

For the filling

· 2 tbsp Olive oil

· 150g Onions, peeled and chopped

· 2 cloves Garlic, peeled and chopped

· 1 tsp finely grated Ginger

· 1 tsp Coriander seeds

· 1 tsp Cumin seeds

· 1 tsp black Mustard seeds, optional

· 200g minced beef

· 1 tbsp tomato purée

· 1 tsp English Mustard

· 1 tsp Worcestershire sauce

· 100g Peas, fresh or frozen

· 1 tbsp chopped Mint

· 1 Egg, beaten

For the pastry

1. Place the butter and water in a saucepan and heat gently, stirring occasionally until the butter melts. Allow the mixture to come to a boil and turn off the heat.

2. Sift flour, salt, cumin and cayenne in a bowl. Make a well in the centre and add the beaten egg.

3. Por the hot liquid into the flour and egg mixture. Stir with a wooden spoon to mix.

4. Spread the mixture out on a large plate to cool. Wrap in cling film and place in the frige for 30 mins until firm.

For the pasties

5. Heat the olive oil in a saucepan over a medium heat, add the onions, garlic and ginger, season with salt and pepper and cook for 6-8 minutes, or until the onions are soft and slightly golden.

6. Grind the seeds in a mortar and pestle, then add to the pan with the beef, tomato purée, mustard and Worcestershire sauce. Cook over a medium heat for 15 minutes, or until the beef is cooked through. Add the peas during the last 1–2 minutes of cooking. Add the chopped mint, then season to taste and allow to cool.

7. Roll the dough out on a lightly floured work surface until it is approximately 2mm thick. Using a small saucer or something similar, cut the dough into 12cm diameter circles.

8. Place one heaped tablespoon of the beef mixture on one half of the pastry circle and brush the edge of the other half with beaten egg, then fold it over to form a semi-circle. Pinch the edges together to seal, making sure there is no air trapped inside, and mark the edges with a fork. Repeat until all the pastry circles and filling are used up.

9. Brush the pastry tops with beaten egg and bake in the oven at 220C for 15–20 minutes, or until golden and a skewer inserted in the middle of each comes out steaming hot. Serve hot or at room temperature.

Ingredients

· 12 fat spears Asparagus

· 12 slices prosciutto

· 30g Butter, melted

1. Set the oven to 180°C/gas 4. Now simply take a spear of asparagus, wrap a slice of Prosciutto ham around it and lay each one on a baking tray, brushing them lightly with butter to ensure they do not stick.

2. Cook for 3-4 minutes until the asparagus is nicely roasted and the ham is crispy.

50ml Olive oil

· 1 kg red Onions, finely sliced

· 250g soft brown sugar

· 150ml red wine vinegar

For the crostini

· 1 long, thin, white baguette, cut into ½ cm thick rounds

· Olive oil, for drizzling

· 1 clove Garlic, peeled

· 200g soft Goats cheese

· 1 punnet mustard cress

1. For the red onion marmalade: heat the olive oil in a large frying pan over a medium heat. Add the sliced onions and cook over a low heat until soft and translucent – about 7-8 minutes.

2. Add the sugar and stir as it melts. Add the vinegar and simmer until it reaches a sticky jam consistency. This should take about 45minutes, but all you need to do is stir it occasionally.

3. For the crostini: preheat the oven to 180C/gas 4.

4. Put the baguette rounds on a baking tray. Drizzle each with a little olive oil or bush on the oil using a pastry brush. Put in the oven for 5 minutes, until golden brown. Rub the garlic clove over the top of the crostini and leave to cool on a rack.

5. Put the goats’ cheese into a bowl and season with salt and pepper. Spread a little onto each crostini then top with a small spoonful of the red onion marmalade. Finish with a few stems of mustard cress.

Ingredients
2 cups plain flour
150g butter, chilled, chopped
1 egg yolk
1/4 cup water, chilled
3 eggs
1/3 cup pure cream
· Pancetta and leek filling
2 teaspoons olive oil
2 slices pancetta, finely chopped
1/2 small leek, trimmed, thinly sliced
1 1/2 tablespoons grated parmesan cheese
· Tomato and marinated feta filling
2 tablespoons drained marinated feta cheese, crumbled
8 (25g) Green Valley pitted kalamata olives, finely chopped
1 tablespoon finely chopped fresh flat-leaf parsley leaves
3 grape tomatoes, quartered
Method
Place flour and butter in a food processor. Process until mixture resembles fine breadcrumbs. Add egg yolk and chilled water. Process until dough just comes together. Turn on to a lightly floured surface. Knead until smooth. Using a lightly floured rolling pin, flatten dough into a 15cm round. Wrap in plastic wrap. Refrigerate for 30 minutes.
Preheat oven to 180°C/160°C fan-forced. Lightly grease two 12-hole, 1 1/2 tablespoon-capacity round-based patty pans. Roll out pastry between 2 sheets of baking paper until 3mm thick. Using a 7.5cm pastry cutter, cut 24 rounds from pastry. Press pastry rounds into prepared pans. Pierce bases with a fork. Freeze for 20 minutes or until firm.
Using a fork, lightly beat 1 egg in a bowl. Brush egg over pastry rounds. Bake for 10 to 12 minutes or until light golden.
Make pancetta and leek filling: Meanwhile, heat oil in a frying pan over medium-high heat. Add pancetta and leek. Cook, stirring occasionally, for 3 to 4 minutes or until leek has softened. Season with pepper.
Make tomato and marinated feta filling: Combine feta, olives and parsley in a bowl.
Place cream and remaining eggs in a jug. Lightly beat to combine. Spoon pancetta mixture into 12 pastry cases. Spoon feta mixture into remaining pastry cases. Pour 2 teaspoons of egg mixture over fillings. Sprinkle pancetta and leek quiches with parmesan. Top feta quiches with tomato quarters. Bake for 20 to 25 minutes or until golden and filling has set. Serve.

Ingredients
350g pumpkin, peeled, cut into 1cm cubes
2 tsp olive oil
3 sheets frozen puff pastry, thawed
2 eggs
100ml light thickened cream
100g low-fat feta, crumbled
Method
Preheat oven to 200°C. Grease two 12-hole muffin pans. Place pumpkin on a baking sheet lined with baking paper. drizzle with oil and season. Roast for 20 minutes or until cooked.
Cut 20 rounds from the pastry sheets using a 6.5cm cutter. Press into muffin holes to cover base and a little of the sides. Whisk eggs and cream together. Divide pumpkin among rounds, top with 1 teaspoon of egg mixture, then sprinkle with feta. Bake for 15-20 minutes until golden. Cool slightly, then turn out.

Ingredients
115g (3/4 cup) self-raising flour
Pinch of salt
185ml (3/4 cup) milk
1 egg
40g (1/2 cup) coarsely grated vintage cheddar
2 tbs snipped fresh chives
2 x 200ml ctns creme fraiche
2 tbs basil pesto
Melted butter, to grease
5 (about 50g) slices prosciutto, cut into thick strips
Snow pea sprouts, ends trimmed, to serve
Method
Sift the flour and salt into a large bowl. Make a well in the centre. Whisk together the milk and egg in a large jug. Add the milk mixture to the flour mixture, whisking constantly until a smooth batter forms. Add the cheddar and chives and stir until combined. Cover with plastic wrap and place in the fridge for 30 minutes to rest.
Meanwhile, whisk the creme fraiche in a medium bowl until it thickens slightly (do not overbeat or the creme fraiche will curdle). Carefully stir through the basil pesto. Cover with plastic wrap and place in the fridge to chill.
Heat a large non-stick frying pan over medium heat. Brush the pan with melted butter to lightly grease. Drop six 1-teaspoonful quantities of the batter into the pan from the tip of the teaspoon, allowing room for spreading. Cook for 1-2 minutes or until bubbles appear on the surface and the blini are golden underneath. Turn and cook for a further 1-2 minutes or until golden. Transfer to a wire rack to cool. Repeat, in 5 more batches, with melted butter and the remaining batter, reheating the pan between batches, to make 36 blini.
Arrange the blini on a large serving platter. Spoon the creme fraiche mixture among the blini. Top with the prosciutto and snow pea sprouts. Season with pepper to serve.