Ingredients

• 2 tbsp gentlemen’s relish
• 2 tsp double cream
• 275g/9¾oz all-butter ready-rolled puff pastry
• 1 free-range egg
• beaten
• 275g/9¾oz all-butter ready-rolled puff pastry
• 125g/4½oz basil pesto
• 200g/7oz baby mozzarella balls
• 180g/6oz baby tomatoes on the vine
• 1 bunch fresh basil
• leaves only
• 275g/9¾oz all-butter ready-rolled puff pastry
• 100g/3½oz parmesan
• finely grated
• 100g/3½oz emmental
• grated

Directions

• For the anchovy palmiers
• preheat the oven to 200C/400F/Gas 6.
• In a small bowl
• mix the relish with the cream.
• Lay the puff pastry out on a clean work surface.
• Spread the mixture all over the pastry
• leaving a 2cm/¾in border all around the edge.
• Starting at one end of the pastry
• roll the pastry up towards the middle.
• Turn the pastry around and roll the other side up towards the middle to leave two even rolls of pastry meeting in the middle.
• Cut the rolled up pastry into 1cm/½ thick slices. Place each slice flat onto the work surface and flatten out slightly with a rolling pin.
• Place the pastry pieces onto a baking tray. Brush with the beaten egg.
• Transfer the pastry pieces to the oven and bake for 12-15 minutes
• or until golden-brown and crisp. Remove from the oven and leave to cool.
• For the tomato and mozzarella tarts
• line a baking tray with baking parchment.
• Using a 5cm/2in cutter
• cut out eight circles from the puff pastry and place on the lined baking tray.
• Place a teaspoon of pesto in the centre of the circles
• leaving a 1cm/½in border.
• Place a mozzarella ball on top and place a cherry tomato on top of that. Brush with egg wash around the edges.
• Place in the oven for 12-15 minutes. Once cooked
• remove and garnish with fresh basil leaves.
• For the cheese straws
• lay the puff pastry on a work surface and brush the whole sheet of pastry with egg wash.
• Leaving a 2cm/¾in border around the edge
• sprinkle the pastry with the two cheeses.
• Cut the pastry into strips 2cm/¾in wide
• twist each one and place on a greased baking tray.
• Place in the oven to cook for 8-10 minutes
• or until golden brown.
• To serve
• place the palmiers
• tarts and cheese straws on a plate and serve.