Vol-au-vent selection

Method

1. Melt the butter in a frying pan and add the chopped mushrooms, fry for 3 minutes until soft. Leave to cool. In a small bowl, combine together the cheese spread, yogurt and fried mushrooms, and spoon into 6 of the cases. Garnish with a sprig of parsley.
2. Cut the chicken breast into small pieces. In a small bowl, combine together the cheese spread, yogurt and chicken, spoon into 6 of the cases. Garnish with cut chives.
3. In a small bowl, combine all the ingredients together and spoon into 6 cases. Garnish with a prawn and sprigs of dill.

Chicken:50g (2oz) roasted chicken breast or tikka flavoured chicken breast25g (1oz) cheese spread with chives1 x 15ml (1 tbsp) Greek natural yogurt1. Cut the chicken breast into small pieces. In a small bowl, combine together the cheese spread, yogurt and chicken, spoon into 6 of the cases. Garnish with cut chives.Prawn:50g (2oz) small prawns, reserve 6 for garnish25g (1oz) cheese spread with shrimp1 x 15ml (1 tsp) Greek natural yogurt1 x 5ml (1 tsp) tomato puree1 x 5ml (1 tsp) lemon juice1. In a small bowl, combine all the ingredients together and spoon into 6 cases. Garnish with a prawn and sprigs of dill.Ham & pineapple:2 slices of thin ham cut into small pieces25g (1 oz) pineapple pieces in own juice, diced25g (1oz) cheese spread with ham1 x 15ml (1 tablespoon) Greek natural yoghurt1. In a small bowl, combine all the ingredients together and spoon into 6 cases. Garnish with a slice of ham and a piece of pineapple.Top tip: If you want to serve the vol au vents hot, omit the garnish until serving. Heat through in a hot oven 200°C/Gas Mark 6 for 5 minutes or until hot.www.primula.co.uk