SPINACH PUFFS

This is adapted from a Claudia Roden recipe: I made her Lebanese Spinach Pies on Saturday, then decided they would be even nicer rolled in egg and parmesan. I've also added pine nuts and garlic to the basic mixture.

We didn't eat these (okay, so I baked and tested one) - they were frozen on a tray (managed to find an inch of space in the runner-bean-stuffed freezer), then bagged up and tied. Ready to be thawed, brushed, rolled and baked for Christmas holidays - they will be perfect snacks to serve with drinks. I am busy collecting cocktail recipes too!

200g flaky or puff pastry
300g spinach or chard, washed
1 small onion, chopped finely
1tbsp olive oil
1 clove garlic, crushed
1 small handful pine nuts
Juice of 1/2 a lemon
Salt and pepper
Parmesan and 1 egg

Pack the spinach into a saucepan, and set over a gentle heat, turning until it's all wilted. Press into a sieve with a fork, and then your hands, to remove water. Remove to a chopping board, and chop finely.

Heat the oil in the pan, and add the onion. Turn the heat to low and allow the onion to slowly turn golden, adding the garlic and pine nuts after about 10 minutes. When the nuts are toasted, take off the heat, and stir in the lemon juice, seasoning, and spinach. If there is any liquid, return the pan to the heat to evaporate it. Now let the filling cool.

Roll the pastry as thinly as you dare and cut out 10cm circles with a fluted cutter. Brush the edges of each one with beaten egg, then put a teaspoon of filling in the centre of each one, and bring over one side like a miniature Cornish pasty.

To cook: brush the thawed puffs generously with beaten egg. Make a pile of finely-grated Parmesan on a chopping board, and roll each puff in it, to give a generous coating. Bake for 15-20 minutes in a preheated oven and cool for at least 5 minutes before serving.

LEEK AND POTATO PASTIES WITH SAGE
This is rather a prized recipe of mine, and I post it with some reluctance, having spent a lot of time perfecting it. Delicious hot with beans and equally good cold, with ketchup. It's a good use of the leeks that arrive all autumn, and I always keep a pot of sage in the garden.

Makes 6
1 leek, finely chopped
2 medium potatoes, peeled, chopped and boiled
1 handful spinach, shredded (optional)
0.5 tub of creme fraiche
2tbsp chopped sage
1tsp Marigold bouillon
2tsp wholegrain mustard

Pastry - either Delia's wholewheat shortcrust, or ready-made shortcrust or puff.

Put the leek and spinach in a saucepan with a drizzle of olive oil, and leave to saute for a few minutes. Put the potatoes in a bowl with the creme fraiche, sage, bouillon and mustard, and mash together. Season generously.

Add the spinach and leeks to the potato mixture and set aside.

Roll out the pastry quite thinly and cut into rounds (using a saucer). Place on a baking sheet. Next, brush the edges with beaten egg, and put a tbsp of filling on each circle. Bring the sides together to form a half-moon pasty, and pinch the edges together firmly.

When they're ready, brush with the egg, and put into a preheated oven at about 180 degrees C for 20 minutes, until golden.

COURGETTE, LEMON AND TARRAGON TART

Sunny herbs and lemon make courgettes ever-so-much-more interesting. Serve with potato salad and green things, plus a bottle of chilled rose - perfect!

2 courgettes, finely sliced
0.5tbsp olive oil
1tsp tarragon, chopped
Squeeze lemon juice (about 0.25 of a lemon)
Salt and pepper
Puff pastry - half a packet (won't catch me trying to make this)!

Slice the courgettes very thinly and leave in iced water, then drain, dry and soften gently in a large frying pan. Remove and toss with the olive oil, lemon and tarragon, then leave to infuse. Roll out the pastry and put onto a baking sheet. Score around the edge, leaving a 2cm gap. Now arrange the courgettes prettily over the pastry. Sprinkle the seasoning and remaining marinade over and add extra tarragon if you like it.

Bake for about 20 minutes until the pastry is golden and the courgettes are lightly tinged. Serve with new potatoes and rocket salad.

ASPARAGUS QUICHE

When the asparagus is becoming woody (say, because someone you know bought it and didn't use it early enough!) and you can only use the tips, try this - a different way to combine the classic flavours of asparagus, lemon and cream.

Pastry:
4oz flour
1oz Trex
1oz butter
1oz parmesan
2tbsp cold water

Pastry: weigh out ingredients and combine with a knife, chopping the fat into small pieces. When relatively crumbly, start to add the water and pull together with a metal spoon. Finally, push the last remaining dry bits together, form into a rough ball and wrap in cellophane. Refrigerate for at least 30 mins.

Contents:
Asparagus tips (about 12)
Splash of stock
2 cloves garlic, crushed
6floz double cream
4 floz milk
Squeeze lemon juice
Salt and pepper
1 egg and 1 egg yolk

Steam/boil the asparagus tips lightly in a pan containing a splash of stock: bring to boil, cover and allow asparagus to absorb stock. Roll out the pastry in a quiche tin. Arrange the asparagus tips in a starburst pattern.

Blend the milk, cream, lemon juice, garlic and seasoning in a jug. Add the egg and egg yolk and beat well. Pour gently over the asparagus, and put into the oven for about 20 minutes. Remove and sprinkle with grated cheese, then return for another 10 minutes.