Crab, saffron and tomato filo tartlets

These are perfect as appetisers or made larger and served as an entree. You can replace the crab with cooked chopped prawns.

Preparation time 25 mins Cooking time 15 mins Makes 12

200g butter, melted

2 pinches of saffron threads

1 Tbsp boiling water

375g packet filo pastry

2 large ripe tomatoes, cored, blanched, skinned and seeded, very finely diced

½ bunch tarragon, finely chopped ½ bunch chives, finely chopped 350g spanner or blue swimmer crab

meat (from large supermarkets) 3 free-range eggs

250ml pure cream

Sea-salt flakes and freshly ground

black pepper, to season

2 Tbsp crème fraîche

6 tsp salmon roe

Lemon wedges, to serve

¼ bunch of watercress, sprigs picked

STEP 1 Preheat oven to 180°C fanforced (200°C conventional). Brush the holes of a 12-hole 1/3-cup capacity muffin tin with melted butter.

STEP 2 Put saffron in a bowl, pour over boiling water and infuse for 5 minutes.

STEP 3 Cut 10 filo sheets into 6 squares each. Brush a square with butter, top with another square at a 45° angle and repeat to make a 5-layer stack. Make 12 stacks.

STEP 4 Push a filo stack into each hole of the muffin tin – the edges will extend above rim.

STEP 5 Divide tomato, tarragon and chives between filo cups.

Top evenly with crab meat.

STEP 6 Whisk eggs and saffron mixture in a large bowl. Stir in cream and season. Pour an equal amount into each hole to cover filling.

STEP 7 Bake for 10-15 minutes or until pastry is golden and filling is firm. Remove from oven.

STEP 8 Serve tartlets warm topped with a dollop of crème fraîche, ½ tsp of salmon roe, squeeze of lemon and a couple of watercress sprigs.

Crab, saffron and tomato filo tartlets