Pastry

Slow-cooked onions are wilted down to a gorgeous jammy marmalade, then finely chopped olives and Worcestershire sauce are added to make the perfect flavoursome filling for these simple yet impressive pastry canapés

These pretty filo cases can be layered up with any of your favourite quiche fillings, so use what you have to hand

A Greek classic, this recipe uses the Cypriot method of salting the spinach to wilt it instead of cooking, which helps avoid the risk of soggy pastry

A simple meat-free tart that's versatile enough to serve as a starter or main course

Use storecupboard ingredients to whip up these quick Italian-inspired tarts for an easy dinner. They also travel well on a picnic

This tart is perfect for brunch or lunch. Serve topped with a poached egg for extra decadence