Filo tartlets are not only easy to make, but can be made days before you need them and stored in an airtight tin. They can then be filled and used as either sweet or savoury canapés for a festive party. For an unusual, but festive flavour, try serving them with a small glass of Luxardo’s Sambuca flavoured with spiced apple, which has a powerful star anise base. This recipe will make about 20.

YOU WILL NEED Two 12-cup mini muffin trays 2½oz (75g) ready-made filo pastry 2 dspns butter — melted Approx 6oz apple purée cooked with a star anise Sugar to flavour the apple purée ¼pt double cream — whipped Few pinches mixed spice 20 thin slices of an eating apple for garnish.

Method: Turn the oven to 180C/350F or Gas mark 4 Unwrap the filo, remove one sheet and cover the rest with a clean cloth to prevent it drying up as you work Using a pastry brush dipped into the melted butter, paint the butter all over the sheet, and then place a second sheet on top of the first and butter this one too and then repeat once more Using a sharp knife, cut the buttered filo into 2in squares (5 x 5 cm) Gently fix it into the muffin tin, pressing it down, and if necessary arranging the filo so that it looks attractive Bake to a light golden brown which will take about seven minutes Remove from muffin tin and allow to cool Fill with tspn whipped cream Remove the star anise from the apple purée, and place a tspn of this mix on top of the cream Garnish with a small slice of eating apple, scatter a very small pinch of mixed spice on the top and serve with a small glass of Luxardo’s Sambuca flavoured with spiced apple.