- 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
- 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.