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wrapped up in deliciously crumbly pastry, and perfect for bite-size nibbles!

      SERVES 6,

       MAKES 12 MINI TARTS

      A GOOD KNOB OF BUTTER

      1 TBSP OLIVE OIL

      2 ONIONS, PEELED, HALVED AND SLICED INTO HALF MOONS

      1 TBSP BALSAMIC VINEGAR

      1 TBSP SOFT DARK BROWN SUGAR

      SEA SALT AND FRESHLY GROUND BLACK PEPPER

      450G (1LB) FROZEN PUFF PASTRY (2 SHEETS)

      PLAIN FLOUR, FOR DUSTING

      1 LARGE EGG, BEATEN

      6 TBSP PESTO (SEE STRETCH YOUR MEALS)

      A GOOD HANDFUL OF FRESH BASIL, ROUGHLY CHOPPED

      110G (4OZ) GOAT’S CHEESE, CUT INTO 12 PIECES

      EQUIPMENT

      A 6CM (2½IN) PASTRY CUTTER

       Heat the butter and olive oil in a frying pan over a high heat, add the onions and fry for 7–8 minutes until golden. Add the balsamic vinegar and sugar, then season with salt and black pepper, reduce the heat and cook gently until you have a thick gloopy onion mixture. Remove the pan from the heat and allow to cool.

       Unroll the pastry sheets and, using the pastry cutter, press out 12 circles.

       Dust a baking tray with a little flour and arrange the puff pastry circles on the tray. Prick the centre of each circle 3–4 times with a fork and brush the edges with a little egg.

       Spoon a little pesto into the centre of each circle, then top with some basil, a piece of goat’s cheese and a little of the caramelised onions.

       Bake in the oven for 10–15 minutes until the pastry has puffed up and is golden.

      PARMESAN AND POPPY SEED PUFF PASTRY STRAWS

      When entertaining, sometimes I skip a starter and instead have a selection of little bites that people can nibble on before the main event. These puff pastry straws sound complicated but they take literally a few moments to prepare and leave you with something very impressive to serve to your guests.

      SERVES 6–8,

       MAKES ABOUT 24 STRAWS

      PLAIN FLOUR, FOR DUSTING

      450G (1LB) FROZEN PUFF PASTRY (2 SHEETS)

      1 EGG, BEATEN

      50G (2OZ) PARMESAN CHEESE, GRATED

      1–2 TBSP POPPY SEEDS

      SEA SALT AND FRESHLY GROUND BLACK PEPPER

       Preheat the oven to 200°C (400°F), Gas mark 6. Sprinkle two baking trays with a tablespoon of flour.

       Unroll the first pastry sheet on a floured work surface. Brush with some beaten egg and sprinkle with half the Parmesan cheese and poppy seeds. Season with salt and black pepper. Gently press the topping into the pastry and cut into about twelve 2.5cm (1in) strips. Twist each strip twice in one direction and lay it on a prepared baking tray. Do the same with the second sheet of pastry.

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