Rachel Koo makes asparagus and anchovy twists snack on Spring Kitchen with tom Kerridge.

Rachel says: “This is a perfect party snack that’s simple to make. Asparagus and anchovy packs a lot of flavour into these decorative puff pastry canapés.”

The ingredients for the sack are: 6 anchovies, 1 tbsp olive oil, 200g puff pastry, 12 asparagus tips, 1 free-range egg, mixed with 1 tbsp milk, for egg-wash and 1 tbsp sesame seeds.