Cheese and thyme straws

Preheat the oven to 200c.

To make the straws, brush the puff pastry all over with beaten egg.

Then sprinkle over the parmesan, cheddar and thyme.

Cover with greaseproof paper, then roll over with a rolling pin, and then cut into 2 cm strips. Twist these around and pop onto a baking sheet and bake for 8 to 10 minutes.

Palmiers with Black olive Tapenade

Preheat the oven to 180c.

Roll out the puff pastry to an even rectangle, 3mm thick.

Spread 60g of Tapenade evenly over the surface of the pastry.

Working from the longer side of the rectangle, roll the pastry until you reach the centre of the rectangle, and then repeat with the opposite side.

Freeze for 30 minutes.

With a sharp knife, cut the Palmiers and lay them onto a greaseproof sheet to bake.

Place them into the oven for 12-15 minutes, until they’re golden and crisp.

Cool on a wire rack.

Palmiers with cinnamon chocolate and hazelnut cream

Preheat the oven to 180c.

Roll out the puff pastry to an even rectangle, 3mm thick.

Sprinkle the puff pastry with the cinnamon and sugar, evenly over the surface of the pastry.

Working from the longer side of the rectangle, roll the pastry until you reach the centre of the rectangle, and then repeat with the opposite side.

With a sharp knife cut the Palmiers and lay onto a greaseproof sheet which is sprinkled in additional caster sugar, ready to bake.

Place into the oven for 12-15 minutes until golden and crisp.

Cool on a wire rack. Fold the chocolate spread with the cream spoon. Then, scoop the spread onto 1 palmier, and add another palmier onto it.