Recipes

Ingredients:

- 1 pack of all-butter puff pastry sheet 320g
- 200g Fourme d’Ambert Xavier Morin
- 4 slices of Serrano ham
- 2 tbsp of Fallot ‘honey and balsamic vinegar’ mustard
- 1 Ashton Farm free-range organic egg, beaten
- A handful of poppy seeds

Recipe by Nick Horwood

Photographed by David Lewis

1. Pre-heat the oven to 180Co. Line a baking tray with baking parchment.

2. Roll out the puff pastry on a floured surface.