Cheese and Prosciutto Turnovers

These are my absolute weakness and I make them every Christmas Eve without fail. Prosciutto, cheese, puff pastry, oh my they are so delicious.

They sell cheese and bacon turnovers in our local delicatessen and when I’m feeling reckless I add one to my grocery order and scoff it up on my way home, then I regret not buying ten. I thought I’d make my version with prosciutto as they cook even quicker as you don’t have to wait for the bacon to crisp up. I’m so delighted that they are as quick as a flash to make and so will you be when you try them. Be warned they are additive.

Makes 6


6 slices prosciutto

90g mature cheddar cheese – grated

Pack of ready roll puff pastry

1 beaten egg to glaze.


Pre heat oven to 200c / 180C fan

Roll out your pastry on a floury work surface and cut out six even squares. (Mine were about 5×5 inches).

Place each pastry slice on a lined baking sheet.

Add your slice of prosciutto to each pastry square. Sprinkle over your grated cheese and fold in the sides and press to fasten.

Brush with your egg wash

Bake in the centre of your oven for approximately 14 minutes.

You can thank me later!

Salmon Fishcakes

Salmon fishcakes are so versatile. We have them for dinner with a crisp salad, tartare sauce for dipping and lots of fresh lemon to squeeze on. They’re also great as a starter, for lunchboxes or made tiny on a buffet, remember those!

These go so well with tartare sauce or spicy chilli jam. I like to eat light in the run up to Christmas to make way for all the extra calories that are steamrolling towards me so these are ideal. If you’ve never made them give them a go. You’ll love them.

Serves 2 as a dinner or 4 as a starter


2 medium potatoes – cooked in their jackets

1 tablespoon butter

1 tablespoon milk

2 salmon fillets – skin removed

zest of a lemon – finely grated

1/2 cup sweetcorn

Salt and cracked black pepper to season

1 teaspoon ground coriander

1 teaspoon dried chilli flakes

2 small shallots – finely chopped

1 teaspoon limejuice

1 teaspoon dijon mustard

Olive oil to pan fry and drizzle

Lemon wedges to serve

For the breadcrumbs

90g bread – I used sourdough and rye bread ( best if it’s a couple of days old)

1 egg – beaten

1 tablespoon flour


Bake the potatoes in the oven for approximately 1 hour until they are soft and fluffy inside. I do this on 230C / 210C fan. After about 50 minutes of the potatoes being in the oven turn it down to 190C / 170C fan and add your salmon on a baking tray. I make a foil parcel and pop the salmon inside, drizzled with a little olive oil and lime juice. Cook the salmon along with the potatoes for another 12 minutes.

Remove from oven and split the potatoes and scoop out the potato into a large mixing bowl. Mix together with the butter, milk and mash until smooth.

Now flake your salmon into the potato mix, add your sweetcorn, chopped shallots, ground coriander, dijon mustard, chilli flakes, lemon zest and season with salt and pepper and mix together to ensure all the ingredients are fully combined.

Sprinkle a little flour onto your work surface and form patties out of your mixture. I roll into balls and then flatten a little.

Roll them into the flour, and coat with the beaten egg and dip into the breadcrumbs so each patty is fully coated.

Pan fry in olive oil on a medium heat for 5-6 minutes, turning every so often until lightly golden.

Serve with a crisp green salad, lemon wedges and your dip of choice.


Everyone loves the sound of a cork popping and a canapé. This one is an effortless delight. With us at home at the moment it’s a great way to make the weekend special by making an effort with some nice little light bites and a drink or two, and this one couldn’t be simpler. I hope you give it a try.

I use sourdough or cranberry and walnut bread if I can get hold of any and some good extra virgin olive oil.

Fill your glass and enjoy!


4 slices of sourdough bread

1 ripe avocado

4 medium tomatoes on the vine

1 small onion

Pinch or 2 of dried basil / I like to use fresh chopped up if I have it.

Drizzle of extra virgin olive oil

Couple of garlic cloves

Pinch or 2 of crunchy salt and cracked black pepper

Drizzle of balsamic vinegar (optional)


Chop your avocado, tomatoes and onions and mix with your dried basil, salt and pepper.

Add a drizzle of extra virgin olive oil, mix and set aside.

Cut 4 slices of your sourdough or other delicious thick sliced bread from the deli, drizzle with extra virgin olive oil and toast under the grill slightly so the bread is very lightly golden and crisp, we’re not going for overdone here!

Cut a clove of garlic in half for each slice and rub the toasted bread all over with it.

Now spoon on the topping and serve with an ice cold flute of champagne or Prosecco or cocktail of your choice!

Tip: I like to top with fresh basil for extra flavour or a handful of peppery rocket dressed with a little balsamic vinegar if you are not a basil fan.