Puff Pastry Hearts

To make sweet versions, simply swap the filling for strawberry jam or nutella and thinly sliced strawberries

Makes 12-15

Preheat the oven to 180°C (fan 160°C / gas 4).

Roll out the puff pastry to about the size of your baking tray. Cover with the pesto, cheese and sliced sundried tomatoes . Using the long side, roll either side of the pastry into the middle. Cut into slices about 1.5cm wide. Place the slices flat on a lined baking tray and pinch the middle so it forms a heart shape. Brush with a small amount of milk.

Put in the oven and bake for 15-20 minutes until golden brown.

Cranberry Fizz

Simply mix together the ingredients below for fizzy  red cocktail. Leave out the vodka for an alcohol free version.

Put a shot of vodka into a long glass with a squeeze of lime juice and some ice. Top up with equal parts cranberry juice and vodka.

Chocoholic Chocolate Truffles

This recipe is from the lovely people at Chocoholics who taught me to make truffles and didn’t laugh at my efforts!

Makes about 50 truffles

Photo from Chocoholics

Place cream and sugar into a saucepan and bring to a simmer for 1 minute. Then allow to settle for 30 seconds.

Chop the chocolate into even, small pieces and place into a glass bowl. Pour the cream mixture onto the chocolate and whisk well until all the chocolate is melted and a glossy emulsion is reached.

Allow to cool, cover and refrigerate for two hours before hand rolling into small balls, about 2cm across.

Leave the balls to cool and melt the rest of the chocolate.

Use a spoon (or special chocolate equipment!) to dip the ganache balls in the melted chocolate. Let set for a minute then dip again for a thicker coating. Leave to set, then enjoy.