Marry Berry and Alison Steadman served up tasty crispy filo tarts with prawns and gravadlax canapes on A Mary Berry Christmas.

The ingredients for the tarts are: 25g unsalted butter, melted, plus extra for greasing, 6 sheets filo pastry (25x25cm), 24 cooked and peeled king prawns, 120g gravadlax, sliced into 24 thin strips and 24 small fresh dill sprigs, to garnish.

For the cucumber dill relish: 2 spring onions, finely chopped, ½ large cucumber (about 250g), peeled, seeds removed and chopped into very small cubes, 1 tbsp finely chopped fresh dill, 1 tsp Dijon mustard, 1 tsp white wine vinegar, 1 tbsp olive oil, dash sugar, salt and freshly ground black pepper.

For the soured cream sauce: 6 heaped tbsp soured cream, 1 tsp Dijon mustard, 1 tsp white wine vinegar, 1 tbsp finely chopped fresh dill, dash sugar, salt and freshly ground black pepper.

See Mary’s Christmas recipes in the book titled: Mary Berry’s Christmas Collection available from Mary Berry’s Christmas Collection now.