~ EITHER place sealed side down on a greased baking sheet, glaze and sprinkle the top as appropriate. Make a cup of coffee and have yourself a sit down. Apple is the traditional Tatin topping but roasted tomatoes, caramelised shallots etc. Spread the rolled out pastry with a little Marmite (it spreads easier if you warmer it a little), fold in half and reroll to enclose the Marmite. Bake till crisp and golden and then slice into pinwheels~ OR slice before baking, lay cut side up on the baking tray and cook like that. I've never tried scaring Americans with marmite bites. ~ Roll up the pastry from one long edge, moisten the far edge and seal the roll. You could add a little leftover ice cream (which you are sure to have if you’ve got a copy of my book Luscious Ice Creams without a Machine). These are particularly beguiling cut into fishy shapes. Your email address will not be published. I love tartins and turnovers. Cut the rolled out puff pastry (in this instance) into equal squares or rectangles and lay a little apart on the greased baking sheet. Have a look round! brill blog post – I always do a kind of cinnamon and icing sugar thing with my scraps of pastry, but you are far more inventive – the marmite will be out next time! ~ I also rolled the rhubarb in sugar and then wrapped it in strips of leftover pastry which I brushed with cream and sprinkled with, um … more sugar. If you don’t have tart cases just cut out rounds or squares of pastry, top with chosen filling leaving about 1cm naked edge and then fold the edge up and over the filling to frame it which gives and attractive a rustic effect. ~ Scatter something delicious over the surface – good combinations would be Cheddar and Chilli, Cheese and Marmite, Pecans and Maple Sugar, Ham and Cheese, Dried Fruit and Brown Sugar, whatever you fancy.

~ Cool a little and then turn out carefully.

Begin by cutting the puff pastry into a 10cm/4in squares. Bake till hot and crisp. Bake in a medium hot oven, say 375ºF/190ºC/170ºC fan/gas 5, till risen, cool, split and fill with something wonderful.

roll the leftover pastry scraps out and cut into random or not random (i.e. Perhaps I should try it sometime , Thanks for joining in with #FoodYearLinkup. ~ I trimmed and de-threaded the rhubarb stick and as it can taste quite sharp cut a slit along its length which I filled with sugar. Brush with beaten egg and bake till crisp and golden.

Marmite Nibbles. The Coil | Photo by …

leaves) shapes.

These are much the same as above but using anchovy paste (either Patum Peperium aka Gentleman’s Relish or mash an anchovy or two into some soft butter). ~ I bake at 375ºF/190ºC/170ºC fan/gas 5 for about half an hour till it was crisp and golden and a swift poke with a sharp knife revealed that the rhubarb was completely tender. Using the same principal as above but more sophisticatedly (is that a word?) ~   Roll out puff pastry scraps on a very lightly floured but rather heavily cheesed board – scattered in this case with a mixture of grated Cornish Crackler and Gran Padano,~   Roll the pastry to “quite thin” (technical term),~   Sprinkle more cheese on top,~   Fold into three and re-roll,~   Cut the dough into long strips, twist them into spirals and put onto a greased baking tray.~   Chill till needed.~   Preheat oven to  375ºF/190ºC/170ºC fan/gas 5.

I like your ideas! Having been a somewhat itinerant chef for over 30 years I now spend my time cooking, eating and writing about all the, interesting, useful and downright quirky recipes, ideas, and food related info I’ve accumulated on my travels. The Coil. Just toss the trimmings with a little sugar and powdered cinnamon and bake till crisp. Your email address will not be published. So many great ideas.

Spread the rolled out pastry with a little Marmite (it spreads easier if you warmer it …

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