CRISP WAFER CONES WITH CHICKEN AND WALNUT SALAD

Preparation time 30 mins Cooking time 8 mins Makes 16

1 Tbsp plain flour

8 spring roll pastry sheets Vegetable oil, to deep-fry Sea-salt flakes and freshly ground

black pepper, to season

400g cannellini beans, rinsed, drained 150g smoked chicken breast,

finely diced

1 red onion, finely diced

1 stick celery, finely diced

¼ cup aioli

2 Tbsp walnuts, finely chopped ½ bunch tarragon leaves, finely

chopped

Edible flowers, to garnish STEP 1 Mix flour and 2 tablespoons of water together in a small bowl. Cut spring roll sheets diagonally in half. Wrap a piece around a lightly-oiled 12cm cream horn mould, sealing the edge with a little flour paste. Place a second horn over the pastry to encase. Repeat to make 3 more.

STEP 2 Pour oil into a large saucepan until 5cm deep. Heat to 180°C on a cook’s thermometer or until a cube of bread turns golden in 30 seconds. Deep-fry cones in 4 batches for 1–2 minutes or until golden and crisp. Remove horns. Drain cones on paper towel. Season with salt and pepper. STEP 3 Put cannellini beans in a large bowl. Using the back of a large spoon crush beans. Add chicken, onion, celery, aioli, walnuts and tarragon. Mix well. STEP 4 Using a small spoon, fill cones with chicken salad just before serving. Garnish with edible flowers.

Crisp wafer cones with chicken and walnut salad Get your garden party started the right way with these elegant, but very simple, savoury cones.