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CELEBRATE WITH A FEAST FOR SIX THAT'S BIG ON FLAVOUR BUT EASY ON YOUR WALLET

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Brie and Prosciutto Tarts

MAKES 12

PREP & COOK 35 MINS

3 sheets frozen puff pastry, just thawed

200g brie round, cut into 12 wedges

1 small red apple

1 tbsp lemon juice

100g packet prosciutto (12 slices)

Micro herbs, to garnish (see tip)

1 Lightly spray a 12-hole muffin pan (1/3-cup capacity) with oil.

2 Using a 9cm round cutter, cut out 12 rounds from pastry. Line prepared pan with pastry rounds. Place a wedge of cheese in each case.

3 Cook in a 220C preheated oven for about 15 mins, or until pastry is puffed and golden.

4 Cut apple into thin matchsticks. Place in a medium bowl. Drizzle over lemon juice. Cover with cold water.

5 Cut prosciutto slices in half lengthways. Fold up loosely.

6 Serve tarts warm, topped with prosciutto and drained apple. Garnish with micro herbs.

Pistachio and Bacon Chicken Maryland

SERVES 6

PREP & COOK 1 HOUR 30 MINS

■ 6 chicken Marylands (350g each)

■ 2 oranges, thickly sliced

■ 2 red onions, cut into wedges

■ 2 tbsp olive oil

■ ½ cup orange marmalade, warmed

■ Steamed green beans and broccolini, to serve

PISTACHIO AND BACON STUFFING

■ 1 small onion, finely chopped

■ 3 cloves garlic, crushed

■ 100g short cut bacon, chopped

■ 1 bunch fresh thyme

■ 1 cup fresh white breadcrumbs

■ ½ cup pistachios, chopped