Kosher salt and pepper Let steak sit at room temperature 1 hour. Sprinkle both sides with 1 1/2 to 2 teaspoons salt and 1 teaspoon pepper. 

Heat grill to medium. Grill steak until instant-read thermometer registers 125°F, 4 to 5 minutes per side. Transfer to cutting board and let rest 10 minutes before slicing.

1/4 cup fresh Italian parsley, finely chopped

1/3 cup grated Parmesan cheese

2 tablespoon unsalted butter

2 tubes Pillsbury breadstick dough

4 cloves garlic, crushed and finely minced Preheat oven to 350 degrees F. 

Roll in both sides of each breadstick until there is just an inch or so of space between them. Bring the rolled sides together to form the top of the heart. Pinch the excess on the bottom to create a V, or the point of the heart. +++Place knots on a baking sheet, making sure to give them ample space bake. 

Bake for approximately 15 minutes, or until they reach a pale golden color. 

While the knots are baking, make the Parmesan-garlic coating. 

In a small saucepan over low heat, warm the olive oil, butter, and garlic. 

Add the chopped parsley, stir, and remove from the heat. Set aside. When the coating has cooled slightly, mix in the Parmesan cheese. 

After removing the knots from the oven, place them in a large, seal-able container and pour over the the Parmesan-garlic coating. Seal the container and shake for about 15 seconds to fully coat the knots. Serve immediately.

1/4 tsp. cayenne pepper

1/2 cup granulated sugar

1/2 tsp. kosher salt

1/2 cup light brown sugar

1 large egg white, beaten until frothy

2 cups raw pepitas

5 slices cooked bacon, chopped

Cooking spray 

For Cream of Pumpkin Soup 

1/4 to 1/2 teaspoon cayenne pepper

1/3 cup heavy cream

1/3 cup long-grain white rice

1 large sweet onion, chopped

1 (2 1/2-pound) sugar pumpkin, peeled, seeded, and cut into 1-inch pieces

2 (32-ounce) containers chicken stock

2 Granny Smith apples, peeled, cored, and chopped

2 Tbsp. pure honey

3 carrots, chopped

3 ribs celery, chopped

4 sprigs thyme

4 Tbsp. (1/2 stick) unsalted butter

Bacon-Pepita Crunch

Kosher salt and freshly ground black pepper Make Bacon-Pepita Crunch 

Preheat oven to 300°F. Lightly grease a small rimmed baking sheet. Stir together egg white, pepitas, granulated sugar, brown sugar, salt, and cayenne pepper in a bowl. Transfer to prepared baking sheet. Bake, stirring once, 20 minutes. Stir in bacon and bake until lightly browned and fragrant, 10 to 15 minutes. Store in an airtight container in refrigerator up to 1 week. 

Melt butter in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Season with salt and pepper. Cook, stirring occasionally, until tender, 10 to 12 minutes. Stir in pumpkin, apples, thyme, stock, rice, and cayenne pepper. Bring to a boil over medium-high heat. Reduce heat and simmer until pumpkin is tender, 28 to 30 minutes. Cool slightly; discard thyme sprigs. 

Puree, in batches, in a blender or food processor until smooth. Return to pot and stir in cream and honey. Season with salt and pepper. Serve topped with Bacon-Pepita Crunch.

1 large shallot sliced into thin rings 

1 tbsp white wine vinegar (muscatel is good)

3 drops of Tabasco 

4 shop-bought crostini roughly crushed 

5 tbsp olive oil 

6 basil leaves shredded, plus extra small leaves to serve 

200g mixed heritage tomatoes sliced Put the tomatoes in a bowl with the shallots and season with a large pinch of salt. Leave for 10 mins for the tomatoes to release their juices. 

Lift the tomatoes and shallots out of the bowl using a slotted spoon, and reserve the juices. Arrange the tomatoes over two plates, then sprinkle over the shallots. 

Whisk the olive oil, Tabasco and vinegar into the reserved tomato juices to make a dressing. Drizzle over the tomatoes and shallots, then scatter with the shredded basil and crushed crostini. Put one half of the mozzarella in the centre of each plate, and season with freshly ground black pepper. Top with the extra basil leaves, and serve.

1/2 onion, chopped 

1 bunch of cilantro, chopped 

1 of carrot, chopped 

1 of celery stalk, chopped 

2 lbs 10 oz of shrimp 

12 oz of spaghetti 

bay leaf 

dry white wine 

extra-virgin olive oil 

fresh chili pepper, chopped 

salt 

tomato paste 

Shell and devein the shrimp; remove and clean the heads well and set aside with shells for the broth. 

Heat 2-3 Tbsp. oil in a saucepan over high heat, sauté the heads and shells for around 5 minutes on high heat, mixing and crushing them with a spoon. Add celery, carrot, and onion and cook for 2 minutes, then add 1 Tbsp. tomato paste and stir. Add 1 cup wine. Let evaporate, then add 2 quarts water and 1 bay leaf and bring to a boil. Cover with a lid and let simmer for 50 minutes. 

When broth is ready, remove from the heat and drain, extracting the broth. 

Heat a drizzle of oil in a large pan over medium heat and toast the uncooked spaghetti, stirring well, for a couple of minutes. Add three ladles shrimp broth to the pan and continue to cook the spaghetti like risotto for around 10-12 minutes, adding broth in 1/4 cup increments. Add salt to taste. Continue until the pasta is al dente and the broth has evaporated, so as not to need to drain the pasta. 

In the meantime, heat 1 Tbsp. oil in a skillet and cook shrimp for 3 minutes. Set aside. Heat a thin layer of oil in another pan. When the spaghetti is cooked to al dente, transfer to the pan and cook for 1 minute until crispy; add the just warmed shrimp and a handful of chopped cilantro. Serve with more cilantro and fresh chili pepper.

¼ oz Fresh Lime Juice 

½ oz Chambord 

½ oz Simple Syrup 

2 oz Vodka 

1½ oz Cranberry Watermelon Juice - I used Ocean Spray cranberry watermelon juice 

Candy Heart Gummies - skewered – or strawberry/watermelon fruit chunks, skewered for garnish 

Pink Sanding Sugar - for cocktail rim 

Prosecco or Champagne - Optional – dry/brut style sparkling wine for topping 

Grab a martini glass and gently swipe with a lime wedge. Dip the rim of the glass in the pink sanding sugar. Set aside. 

Grab a cocktail shaker with a cover and splash in the vodka and Chambord liqueur. 

Next, splash in the fresh-squeezed lime juice and simple syrup. Splash in the cranberry watermelon juice. 

Fill the cocktail shaker about three-quarters of the way with fresh ice cubes. 

Cover the cocktail shaker with a tight fitting lid and shake vigorously. Give everything a good shake until all ingredients are cold and combined. 

Strain the Valentine's Day drink into the prepared martini cocktail glass. 

Garnish with a skewer of pink heart gummies or fresh fruit. 

Optionally, you may top off the finished drink with a light splash of sparkling champagne or prosecco sparkling wine. Serve immediately. Serve very cold. 

Nutrition. Calories: 234kcal Carbohydrates: 21g Protein: 0.2g Fat: 0.1g Saturated Fat: 0.02g Polyunsaturated Fat: 0.04g Monounsaturated Fat: 0.01g Sodium: 11mg Potassium: 55mg Fiber: 0.1g Sugar: 20g Vitamin A: 23IU Vitamin C: 6mg Calcium: 6mg Iron: 1mg

For Meringue:

Preheat oven to 250°.

Make a heart stencil on parchment paper and cover with another piece of parchment paper (as shown).

Beat eggs until frothy (either with a whisk or electric mixer) then add the cream of tartar. Keep beating and start adding the caster sugar 1 tablespoon at a time. Beat until the mixture forms stiff peaks (as shown).

Place mixture in pastry bag or plastic bag with tip cut off and form into hearts. Remember to go over the outside of the heart again so that you have a well in the center of the heart (as shown).

Bake for 1 hour, turn the oven off and let it cool in the oven for one hour. Then remove from the oven and let totally cool.

For Chantilly Cream:

Hint: Put your bowl and whisk or beaters into the freezer to get them very cold.

Add heavy cream, caster sugar, and vanilla extract to bowl and beat until it forms soft peaks.

Remove the hearts from parchment paper with a spatula and fill center with Chantilly Cream and top with fresh fruit and a sprinkle of powdered sugar.

Serve. 

In a large bowl, beat the butter and sugar until pale and creamy.  Add the egg and vanilla and continue beating until the sugar grains are superfine.  Sift in the flour and cornstarch, and mix with a wooden spoon until well combined.

Divide the mixture evenly into three bowls.  In one, add the cocoa powder and mix well.  In another, add the food colouring and strawberry essence.  Add a little at a time – you can always add more but never take from the mix.  Use your hands to mould the dough into a ball then flatten slightly, wrap in cling film and place in the fridge for 20 minutes.

Preheat the oven to 180ᵒC.

Remove the dough from the fridge and roll out between two pieces of baking paper until 5 mm thick.  Use a medium shape heart cookie cutter to cut out hearts in the dough.  Using a smaller cookie cutter, cut the centre of the heart with a smaller heart.  Place the smaller hearts to the side and the larger ones on a baking tray.  Continue with the other two dough’s.  With all the large hearts cut out, place the smaller hearts in the centre, mixing up the colours as you go.

Place in the oven and bake for 10 – 12 minutes or until set.  Be careful not to overcook as they will become too dry.

Allow to cool on a wire rack then dust with icing sugar.

Ingredients for 4 servings

½ teaspoon freshly ground pepper, divided
¾ teaspoon kosher salt, divided
1 pound filet mignon, about 1 ½ inches thick, trimmed and cut into 4 portions
1 tablespoon capers, rinsed and chopped
1 tablespoon minced fresh chives, or shallot
1 tablespoon minced fresh rosemary
1 tablespoon whipped or regular butter, slightly softened
1 teaspoon freshly grated lemon zest, divided
1 teaspoon lemon juice
2 cloves garlic, (1 minced, 1 peeled and halved)
3 teaspoons extra-virgin olive oil, divided
3 teaspoons minced fresh marjoram, or oregano, divided
4 cups watercress, trimmed and chopped
4 slices whole-grain bread

Directions

Preheat grill to high.

Mash butter in a small bowl with the back of a spoon until soft and creamy. Stir in 2 teaspoons oil until combined. Add chives (or shallot), capers, 1 teaspoon marjoram (or oregano), ½ teaspoon lemon zest, lemon juice, ½ teaspoon salt and ¼ teaspoon pepper. Cover and place in the freezer to chill.

Combine the remaining 1 teaspoon oil, 2 teaspoons marjoram (or oregano), ½ teaspoon lemon zest, ¼ teaspoon salt and pepper, rosemary and minced garlic in a small bowl. Rub on both sides of steak. Rub both sides of bread with the halved garlic clove; discard the garlic.

Grill the steak 3 to 5 minutes per side for medium-rare. Grill the bread until toasted, 30 seconds to 1 minute per side. Divide watercress among 4 plates. Place 1 toast on each serving of watercress and top with steak. Spread the herb butter on top of the steaks and let rest for 5 minutes before serving.

Ingredients for 8 servings

1/8 teaspoon salt
1 large or 2 medium fresh cepes or porcini mushrooms, finely chopped, or 1-1/2-ounces dried porcini mushrooms, reconstituted
1 teaspoon snipped fresh thyme
1 ¼ cups farro (spelt)
2 onions, chopped finely
2 tablespoons extra virgin olive oil
2 tablespoons snipped parsley
3 thick slices bacon, chopped
4 cloves garlic, minced
4 eggs, lightly beaten (optional)
4 ½ pounds fresh or frozen domestic ducks
cold water
Kosher, sea, or regular salt
pepper

Directions

If the ducks are frozen, thaw them. Rinse the ducks; pat dry with paper towels. Remove the giblets from the body cavities of the ducks and any excess fat. Rinse the giblets; refrigerate until needed. Using a wooden skewer or fork, prick the duck skin all over. (This helps to release the fat during roasting.)

Sprinkle the body cavities of ducks liberally with some of the salt as follows: for sea or regular salt, sprinkle 1 teaspoon into each body cavity and rub another 2 teaspoons on the outside of each duck; rub the remaining onto the skin of the ducks; for kosher salt, sprinkle 1 tablespoon of salt into each body cavity and rub another 2 tablespoons on the outside of each duck. Season with pepper. Set aside.

In a medium saucepan, place farro. Add enough cold water to cover and 1/8 teaspoon salt. Bring to boiling. Lower the heat and simmer, covered, 25 to 30 minutes. Drain; set aside.

Meanwhile, in a medium skillet, cook the bacon over medium heat until soft but not crisp. Remove the bacon, reserving 2 tablespoons of the drippings. Drain the bacon on paper towels; set aside. Add the onions to the reserved drippings and cook. stirring frequently, 4 minutes or until the onions are tender and translucent. Add the garlic, parsley, and thyme. Cook, stirring constantly, for 1 minute. Stir in the drained bacon. Stir the onion mixture into the farro mixture.

Cut the reserved duck hearts in half; season with salt and pepper. Trim the duck livers. Season to taste.

In the same skillet, heat 1 tablespoon of the olive oil over medium heat. Add duck hearts and livers and cook for 3 minutes on each side or until done. Remove from heat. Cool slightly. Chop and stir into the farro mixture.

In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the mushrooms and cook until soft. Season to taste. Stir the mushrooms into the farro mixture. (This will not be a very compact stuffing. If you desire a denser stuffing, add the eggs at the end. This will bind the stuffing, making it denser and more compact.)

Spoon the farro stuffing mixture into the duck body cavities. Skewer neck skin to back; tie legs to tail. Twist wing tips under back.

Place ducks, breast side down, on a rack in a large shallow roasting pan. Roast ducks in a 475°F oven for 30 minutes, basting every 20 minutes with the fat from the bottom of the pan.

After 30 minutes, turn the ducks breast side up. Reduce the temperature of the oven to 425°F. Roast ducks for 45 to 60 minutes more or until the juices run clear when the thighs are pierced.

Ingredients for 6-8 servings

¼ cup diced onion
¼ cup dry white wine
¼ teaspoon freshly ground black pepper
¼ teaspoon Tabasco sauce (optional)
½ teaspoon celery seed
½ teaspoon kosher salt1 (14.5-ounce) can stewed tomatoes
1 large clove garlic, minced
1 pound shrimp, shelled, deveined
1 red or green bell pepper, seeded, diced
1 rib celery, diced
1 tablespoon butter
1 tablespoon extra-virgin olive oil
1 teaspoon dried thyme
1-½ tablespoons fresh parsley

Directions

In large skillet over medium-high heat, melt butter and swirl in olive oil. Add onion, garlic, bell pepper and celery and saute until tender.

Add tomatoes, wine, Tabasco, and seasonings and bring to a simmer. Reduce heat to low and continue to simmer for 30 minutes, stirring occasionally.

Add shrimp and simmer until shrimp are pink. Serve hot.

Ingredients

¼ c. olive oil
½ c. hummus
1 c. all-purpose flour
1 Tbsp water
1 ½ c. Panko (breadcrumbs will work, too)
4 chicken breasts, boneless, skinless
4 egg whites, large-size eggs
pepper to taste
salt to taste

Directions

Pound the chicken until it's about ¼ of an inch thick, 8-inches long, and 6-inches wide. Put it in a plastic bag before pounding for better results.

Lay down some parchment paper to create a work area.

Place the chicken breasts on the parchment paper, smooth side down, and sprinkle salt and pepper on them.

Add about 2 tablespoons of hummus to the chicken breasts. Allow a ½-inch border to remain on all sides.

Roll up each chicken breast and then wrap each one in plastic wrap or foil, twisting the ends.

Put the chicken in the fridge for 45 minutes.

Preheat the oven to 400 degrees.

Get out three shallow dishes. In one shallow dish, pour the flour. In another shallow dish, whisk the egg whites. Place the breadcrumbs or Panko in a third dish.

Take out the chicken breasts and unwrap them.

Roll them in flour, holding them with tongs, then dunk them into the egg whites and finally put them in the Panko. Press the breadcrumbs in place with your fingers so that they stick to the chicken appetizers.

On the stove, heat up ¼ cup of olive oil. Use a non-stick skillet and heat the oil until it's shimmering. This should take four or five minutes.

Put the chicken and hummus appetizers into the oil, placing the seam-side down.

Cook the appetizers until they turn a golden color on all sides. This will take about two minutes.

Place the appetizers into a baking dish with the seam-side down.

Cook them for 15 or 20 minutes, depending upon your oven.

Take them out of the oven, and then slice them up, using a sharp knife.

Ingredients for 8-9 dozen of cookies

½ teaspoon baking powder
½ teaspoon salt
¾ cup Dutch process cocoa powder
¾ cup unsalted butter
1 cup + 2 Tablespoons granulated white sugar
1 large egg
1 tablespoon water
1 teaspoon vanilla extract
1 ½ cups all-purpose flour

Directions

In a medium bowl, whisk together flour, cocoa, salt and baking powder. In a separate, larger bowl, beat the butter until light and fluffy. Add sugar and continue beating until it's well incorporated. Then add egg, water, and vanilla and beat for at least 2 minutes, until the mixture has lightened both in color and texture. Gently mix in the dry ingredients.

Using clean hands, shape the dough into a flattened disk. Wrap in plastic wrap and refrigerate for 3 to 4 hours, or overnight. This dough is very soft, so it's imperative that it's been chilled before you roll it out.

Preheat oven to 325°F. Lightly grease (or line with parchment or silpats) two or three baking sheets.

On a clean, heavily floured work surface, roll the dough to a 1/8-inch thickness, and use a round cutter to cut it into 2 ¼-inch circles. Place the cookies on the prepared baking sheets. They won't expand a great deal, so you don't need a lot of space between them.

Bake the cookies for 17 to 18 minutes. (Watch carefully; it's difficult to tell when they're done, as they're so dark you can't see if they're brown, but when you start to smell them they're probably done. If you smell even a whiff of burning, remove them from the oven immediately.) Transfer the cookies to a rack and cool them completely.

Ingredients for 4 servings

¼ teaspoon Salt
1 cup Fat Free Milk
1 cup Spelt Flour
1 large Egg
1 tablespoon Baking Powder
2 ½ cups frozen raspberries, thawed, mashed & divided into two 1 cup portions (for the pan-crepes & raspberry sauce) and a 1/2 cup portion (for the cream cheese filling)
6 ounces softened reduced fat Cream Cheese (not whipped) - divide into 2 & 4 ounce portions
a few ounces of fresh Raspberries for topping
cooking Spray or Butter
toasted Pecans or Walnuts for topping
Vanilla Stevia Drops, or your favorite natural sweetener to taste

Directions

For Cream Cheese Filling

Combine ½ cup thawed, mashed raspberries with 4 ounces cream cheese. Add stevia or natural sweetener to taste. Store in the refrigerator until ready to use.

Raspberry Sauce

Mash 1 cup of thawed raspberries with some stevia or natural sweetener to taste. You can heat in a saucepan or microwave if you wish. This sauce is best hot or at room temperature.

Crepe Batter

Whisk together spelt flour, baking powder and salt. Puree flour mixture in blender with egg, milk, stevia drops, softened cream cheese and 1 cup thawed raspberries. Put batter in the plastic squeeze bottle.

Method

Spray or use a small pat of butter into a large non stick skillet or griddle with heat set to medium high. Make a heart shape outline with the batter. Fill the heart by squirting in more batter. Let pan-crepe cook a few minutes until it is lightly browned on the bottom and appears cooked through. If they start cooking too quickly reduce the heat to medium. Spray or butter pan in between batches of crepes. Set cooked pan-crepes aside and finish cooking the batter.

Assembly

Layer pan-crepes with cream cheese filling, some raspberry sauce & top them with fresh raspberries and toasted nuts.

Ingredients for 2 servings

1/8 teaspoon nutmeg
¼ cup milk
¼ teaspoon pepper
½ teaspoon salt
2 eggs
4 slices country bread (I used Bread & Cie’s country levain)
confectioner’s sugar
dijon mustard
ham, thinly sliced
raspberry preserves
Swiss cheese, thinly sliced

Directions

Preheat the panini grill to medium heat (350 degrees).

Spread mustard on the bread. Layer 2 of the bread slices with Swiss cheese, ham, and cheese again. Place remaining bread slices on top.

In a shallow dish, whisk together eggs, milk, salt, pepper, and nutmeg. Dip each sandwich in the egg mixture, turning to coat well.

Carefully place the sandwich onto the panini grill.  Close the lid and grill for 4-5 minutes until the bread is lightly browned and the cheese is melted.

Dust the top with confectioner’s sugar and, if desired, spoon a little raspberry preserves in the shape of a heart in the center. Another idea is to stencil in a little heart motif with the confectioner’s sugar. 

Ingredients for 12 servings

½ tsp peppermint extract
2/3 cup water
¾ cup dark chocolate & mint chips, divided
1 cup brown sugar
1 cup flour
1 ½ tsp baking powder
2 eggs
3 tbsp cocoa powder
6 tbsp butter, softened

Directions

Preheat oven to 325°F. Line or grease 12 muffin cups.

Combine ¼ cup dark chocolate & mint chips and water in a small bowl and heat in the microwave on high for 30 seconds. Stir until smooth.

Beat butter, mint extract, sugar, and eggs with an electric mixer until light and fluffy.

Stir in the flour, baking powder, cocoa, warm chocolate mixture, and remaining dark chocolate & mint chips until combined. Divide the mixture among the muffin cups and bake for 30 minutes. Cool for at least 10 minutes and then turn the muffins out onto a cooling rack.

Ingredients

¼ teaspoon baking soda
1/3 cup sour cream
2/3 cup cocoa powder, sifted
¾ cup granulated sugar
1 stick (4 ounces) unsalted butter, melted and cooled
1 teaspoon vanilla extract
1-1/3 cups 2% milk
1-½ cups all-purpose flour
1-¾ teaspoons baking powder
2 eggs
2 teaspoons instant espresso powder
a wee little, tiny bit of maple syrup, for serving
pinch salt

Directions

In a large bowl, whisk the flour, cocoa powder, baking powder, baking soda, espresso powder, sugar, and salt.

In a separate large bowl, whisk the eggs, sour cream, vanilla, and milk well to combine.  Whisk in the melted butter.

Pour the wet ingredients into the dry and fold enthusiastically with a rubber spatula.  You don't want to stir the dickens out of it, but you do want to get all the dry ingredients evenly moistened, with no powdery pockets hiding out on the bottom of the bowl.

Set aside for a good 5 minutes while you preheat your waffle iron.

Coat the waffle iron with nonstick spray and scoop 1 cup of batter into the center.  (Use a measuring cup to avoid under- or over-filling the iron.)  Cook according to manufacturer's directions.  Mine took 4-½ minutes per waffle.  You want them set and cooked through, but not hard.  Carefully remove to a plate.  Repeat with remaining batter.

Serve plain, or with a touch of maple syrup.  Stake your territory with a heart-shaped flag, if desired.

Preheat oven to 350°F. Wrap beets in foil and roast until tender when pierced with fork, about 1 hour. Cool. Peel beets. Cut ¼ of 1 beet into 1/4-inch cubes; reserve for garnish. Cut remaining beets into ½-inch pieces.

Melt butter with oil in heavy medium saucepan over medium-high heat. Add leek, onion, and celery and cook until beginning to brown, stirring frequently, about 13 minutes. Stir in ginger, allspice, white pepper, and ½-inch beet pieces. Cook until vegetables begin to stick to bottom of pot, stirring frequently, about 7 minutes. Add 2 cups water, bay leaf, thyme sprig, and parsley sprig. Bring to boil. Reduce heat to low, cover, and simmer until vegetables are very tender, about 25 minutes. Remove bay leaf, thyme sprig, and parsley sprig. Cool soup slightly. Working in batches, puree soup in blender with cream. Season to taste with salt and pepper. DO AHEAD Can be made 1 day ahead. Cool slightly, cover, and refrigerate.

Gently rewarm soup (do not boil). Divide between 2 bowls. Garnish each with 1 tablespoon crème fraîche. Sprinkle with reserved beet cubes.

Heat oven to 350°F. Line bottom and sides of 13x9-inch pan with foil. Grease foil on bottom only of pan with shortening or cooking spray. Make and bake brownie mix as directed on box. Cool completely, about 1 hour.

Using foil to lift, remove brownie from pan; remove foil. With deep 2 ½-inch heart-shaped cookie cutter, cut 14 brownies. Place brownie hearts on a cooling rack or waxed paper.

In microwavable bowl, microwave frosting uncovered on High 10 to 30 seconds. Stir; frosting will be thick and spoonable. DO NOT BOIL. Carefully spoon melted frosting over brownies to glaze, allowing excess to drip down sides. Sprinkle with candy sprinkles before frosting sets. 

Preheat oven to 220°C. Mark six 8cm rounds on a sheet of baking paper. Place sheet, marked side down, on a flat baking tray. Heat oil in a non-stick frying pan over medium heat. Add leek and cook, stirring, for 3 minutes or until soft. Transfer to a bowl and set aside to cool.

Using an 8cm round biscuit cutter, cut 3 rounds out of each pastry sheet. Using a warm knife (this makes it easier to slice cheese), cut cheese into 6 even rounds. Place a piece of cheese into the centre of each marked round on baking paper. Top with leek mixture and salmon. Top each salmon mound with a pastry round. Press pastry edges down to cover and seal in filling. Spray pastry with oil.

Bake tartlets for 15 to 18 minutes or until pastry is golden and puffed. Slide a palette knife under each tart and turn over. Place tartlets, cheese side up, on serving plates. Top with creme fraiche and dill. Season with pepper. Serve with lemon wedges.