Puff Pastry of Scallops, Mussels and Leeks with Saffron

This method of making twisted puff pastry containers is much simpler than it first appears. Not only do they look pretty, but the soggy centre of vol-au-vents and the like is avoided. If you have little time to spare, then just cut rectangles of pastry and bake in a hot oven until risen and browned.

With the saffron sauce and shellfish, this makes quite a filling dish. Follow it with a light main course, or serve it as the centrepiece of a simple lunch or supper.