Cheesy straws

We love the savoury flavour of Marmite in these straws but if you don’t like it, swap for a sundried tomato pesto.

MAKES 14 PREP 15 MINS, PLUS CHILLING COOK 20 MINS

✱ 375g pack all-butter puff pastry

✱ 2-3tbsp Marmite (the squeezy bottle is best)

✱ 75g extra mature Cheddar cheese, finely grated

✱ 1 large egg, beaten

1 Roll out the pastry to about the thickness of a £1 coin. Drizzle evenly with Marmite and cover with 50g Cheddar. Fold the pastry in half, then in half again.

2 Roll out again to £1 thickness and cut into 14 long strips. Brush each strip lightly with beaten egg, scatter with the remaining Cheddar then, holding the ends of each strip, twist until you have a neat straw.

3 Place on a lightly oiled baking sheet and press down on each end of the straws to stop them unravelling. The straws should have a good 1cm space between each one, so you may have to do this in batches. Chill for at least 40 mins.

4 Heat the oven to 220C/gas 7 and bake the straws for 15 to 20 mins until golden, puffed and crisp. Leave to cool for 5 mins to crisp up.

Per serving: 128 cals, 9g fat (4.5g saturated), 9g carbohydrates