Sweet Palmiers

1. Preheat the oven to 180°C.
2. Roll out the puff pastry to an even rectangle, 3 mm thick.
3. Spread 60g of the sugar evenly over the surface of the pastry, then sprinkle over cinnamon.
4. Working from the longer side of the rectangle, roll the pastry until you reach the centre of the rectangle. Repeat with the opposite side.
5. With a sharp knife slice the log into cookies roughly 1-inch thick and lay onto a dusted sugared greaseproof sheet.
6. Bake at 180°C for 12-15 mins, until golden and crisp.
7. Cool on a wire rack.

Cheese straws

1. Preheat the oven to 200°C.
2. Roll out the puff pastry to an even rectangle, 3 mm thick.
3. With ½ the pastry, sprinkle evenly with thyme and Parmesan.
4. Season with the cayenne carefully and sprinkle with sea salt.
5. Cut into 2cm strips, twist evenly, lay flat on a baking sheet, and pinch the ends.
6. Bake at 200°C until crisp and golden.

Parma ham swirls

1. Use the second half of the pastry left from the cheese straws.
2. Follow either method (palmiers or straws) and use Parmesan and Parma ham filling accordingly.
3. Cool on a wire rack.