Easter recipes

Savoury Tenderstem bites

Preheat the oven to gas mark 7, 220˚C, fan 200˚C. Line a large baking tray with baking paper.
Bring a large pan of slightly salted water to the boil and add 400g Tenderstem broccoli. Blanch for 2 minutes, then drain and rinse under cold water until cool. Pat dry with some kitchen paper.
Meanwhile, empty a 40g pack Schwartz Cheddar cheese sauce into a small saucepan and whisk in 300ml low-fat milk. Place on a medium heat and bring to the boil, stirring occasionally. Reduce the heat slightly and simmer for 1-2 minutes until thickened. Remove the saucepan from the heat and set aside. Stir through a small handful of roughly chopped parsley.
Unroll a 375g puff pastry sheet and cut into 6 squares, around 13cm in length. Place the squares on the prepared baking tray and spoon over the cheese sauce, spreading it out with the back of a spoon until it nearly reaches the edges.
Place the Tenderstem broccoli spears on top, on the diagonal from one corner to the other, alternating the direction the spears are placed so that it is even. You will end up with roughly 4 spears per square. Season lightly.
Fold the other 2 corners over the broccoli to seal, leaving the broccoli florets exposed. Brush the pastry with 3 tablespoons milk and put the tray in the oven for 30 minutes. Bake until the pastry is golden and cooked through. Remove from the oven and leave the pastries to cool for 5 minutes before enjoying warm.