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Recipes

Legume canapés

Savoury canapés shaped to looked like mini carrots, tomatoes and cauliflowers.

Equipment and preparation: for this recipe you will need 12 pastry horn moulds, a piping bag fitted with a plain nozzle, a 3.5cm/1½in pastry cutter/ring, a small star nozzle and a 6cm/2½in fluted pastry cutter.

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Ingredients

For the choux pastry 'tomatoes'

For the tomato glaze

For the smoked trout pâté

For the 'Chantenay carrots'

For the glaze

For the cumin and coriander hummus

For the cauliflower purée

For the cheese scones

  • 300g/10½oz self-raising flour, plus extra for flouring
  • ½ tsp salt
  • ½ tsp pepper
  • 100g/3½oz unsalted butter, cut into small pieces
  • handful chives, finely chopped
  • 100g/3½oz Comté, grated (alternatively use Gruyère)
  • 150ml/5fl oz full-fat milk

To finish