John Torode and Lisa Faulkner served up tasty Vol Au Vents with a cocktail sauce, Coronation chicken, bacon and cream cheese and a sweet chocolate and custard filling on John and Lisa’s Weekend Kitchen.

The ingredients are: 500g puff pastry, rolled out about half the thickness of your phone and 1 egg, beaten.

For the prawn cocktail filling: 4 tbsp mayonnaise, 1 tbsp Worcestershire sauce, few drops Tabasco sauce, Juice ½ lemon, 5 tbsp tomato ketchup and 200g prawns, cooked, if large cut in half lengthways.

See John’s recipes in his book titled: My Kind of Food: Recipes I Love to Cook at Home available from Amazon now.