This dish makes for a great light lunch or a fantastic-looking dinner party starter. The Autumnal colours are sumptuous and perfect for November. Serve with a green salad – can be eaten hot or cold.

  • Sheet of rolled puff pastry
  • 1 small tub of ricotta
  • 1 teaspoon of finely grated horseradish
  • Zest of 1/2 a lemon
  • Pinch of salt
  • 1/4 teaspoon black pepper
  • Finely sliced 100g cooked beetroot
  • Smoked salmon
  • Chopped herbs (dill, chives or just parsley)
  1. Preheat the oven to 220C
  2. Combine the ricotta with zest, horseradish, salt and pepper
  3. Cut the pastry into equal squares and spread with the ricotta, leaving 1/2cm on all sides
  4. Layer the beetroot on top and bake for 15-20 minutes until the pastry has risen and is golden brown
  5. Top with the smoked salmon and sprinkle with the herbs

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