Broccoli, anchovy & chilli tartlets

Preheat the oven to 200ºC, gas mark 6. Boil the kettle. Halve any thicker broccoli spears lengthways and cut into 6-7cm pieces. Pour the just-boiled water into a bowl, tip in the broccoli and leave for 2 minutes. Meanwhile, in a small bowl, mix together the crème fraîche (or soft cheese), lemon zest, chilli flakes and a pinch of sea salt, then set aside.

Drain and rinse the broccoli in a colander, then pat dry with kitchen paper or a clean tea towel. In a large bowl, crush the anchovies with 1 tsp of their oil (use the end of a rolling pin or the back of a fork). Stir through the broccoli.

Unroll the pastry on a large flat roasting tin or baking sheet and cut into 6 even squares, pulling them apart so they have a little space between each other. Spread each square evenly with the crème fraîche mixture, leaving a 1cm border around the edges (lightly scoring a pattern around the edges if you wish).

Arrange the broccoli and anchovy mixture over the crème fraîche mix, then bake for 25-30 minutes, or until crisp and golden brown. Serve immediately, or just warm.