Celebration vol-au-vents

Defrost 150g frozen peas, blanch them and plunge into ice cold water before draining and using a fork to mash most of them with 100g feta (vegetarian, if needed). Mix in 65g Greek yogurt, a small bunch of mint, chopped, a squeeze of lemon juice and seasoning. Fill each pastry case with a spoonful of the mixture, then top with a few of the reserved whole peas, some thinly sliced radishes and pea shoots, and a drizzle of olive oil.

Per serving: 206 kcals, fat 13g, saturates 9g, carbs 17g, sugars 1g, fibre 1g, protein 5g, salt 0.5g

Combine 100g mayonnaise, 2 tbsp ketchup and 1-2 tsp rose harissa with a squeeze of lime juice. Add 300g cooked and shelled prawns, season and mix well. Spoon into the pastry cases, then top with chopped chives or cress.

Per serving: 246 kcals, fat 17g, saturates 7g, carbs 16g, sugars 1g, fibre 1g, protein 7g, salt 0.8g

Chop 2 medium potatoes (about  500g) into small chunks, tip into  a large pan, cover with water and season. Bring to the boil and cook for 8 mins until tender. Drain. Heat 1 tbsp vegetable oil in a frying pan over a low-medium heat and cook 1 small red onion, chopped, ½ tsp each garlic and ginger pastes for 10 mins. Stir in 1 tbsp curry paste of your choice, the potatoes, 2 tbsp natural yogurt or coconut milk and a splash of water. Season. Cook for a few minutes more until the sauce clings to the potatoes. Cool, then spoon into the cases, top with nigella seeds and pomegranate seeds and chopped green chilli.

Per serving: 216 kcals, fat 12g, saturates 7g, carbs 23g, sugars 2g, fibre 1g, protein 4g, salt 0.4g