Pinwheel tortilla lollipops
Cooking time: 5 minutes
Preparation time: 20 minutes plus 2 hours’ or overnight chilling
A small bunch of chives
280g (10oz) cream cheese
2 wholemeal-flour tortilla wraps
150g (5¼oz) black olives, sliced
12 salami slices
2 handfuls rocket leaves
l Finely slice the chives and mix with cream cheese until smooth.
l Heat a griddle pan until very hot then grill each tortilla on 1 side for 30 seconds. Make sure you watch them carefully as they can burn very quickly.
l Lay the tortillas out, grilled side down, and spread the cream cheese mixture over, leaving a 2cm (¾in) rim around the outside.
l Drain the olives then sprinkle them over the cream cheese.
l Spread 6 slices of salami over each tortilla then sprinkle with the rocket.
l Fold in a 2cm (¾in) edge of each tortilla then carefully and evenly roll it up, keeping it as tight as possible.
l Lay a sheet of clingfilm out, place a tortilla wrap on then roll tightly in the clingfilm. Repeat.
l Chill overnight or for 2 hours. Remove the clingfilm, slice into 1½cm (½in) rounds then skewer with cocktail sticks.
Baked tortillas with corn salsa
Cooking time: 10 minutes
Preparation time: 20 minutes
2 flour tortillas
1 roasted red pepper
12 cherry tomatoes
2 spring onions
A small tin of sweetcorn
Juice of 1 lime
A handful of coriander leaves, chopped
l Preheat the oven to 180°C/ 350°F/gas mark 4 and line a large baking tray with baking paper.
l Cut each tortilla into 12 pizza wedge-shaped triangles and place on the baking tray.
l Drizzle with a little oil and bake for 6 minutes or until just browning. These can be made a day or 2 in advance then stored in an airtight container.
l Dice the pepper, quarter the tomatoes and slice the spring onions. Mix together.
l Drain the sweetcorn then mix into the salsa with the lime juice, chopped coriander and 1 tablespoon of olive oil.
l Store in an airtight container then serve with the baked tortillas.
Mini pea and ham pasties
Cooking time: 1 hour
Preparation time: 30 minutes
40g (1½oz) butter
150g (5¼oz) fresh garden peas
120g (4¼oz) chunky ham
150g (5¼oz) ricotta
10 mint leaves, chopped
3 thyme sprigs
2 sheets shortcrust pastry
l Peel and dice the onion then sauté in butter for 5 minutes on a medium heat until soft and translucent.
l Add the peas and sauté for 1 minute then remove from the heat and cool for 2 minutes.
l Dice the ham into ½cm (¼in) cubes then stir through the pea mixture with the ricotta, chopped mint…