Truffle Cheese Palmiers, Smoked Salmon Puff Pastry Bites, Cheese & Onion Marmalade Smashed Potatoes

a) Whilst the potatoes cook, unroll the puff pastry and lay it horizontally in front of you, keeping the baking paper underneath. Using a sharp knife, cut the puff pastry in half widthways, then set one piece aside for the truffle cheese palmiers. 

b) Cut the pastry half in half widthways again, then each half into 6 equal squares. Place on a lined baking tray.

c) Bake on the middle shelf of your oven until puffed and golden, 10-15 mins.

a) In the meantime, grate the Cheddar cheese. Set half aside to use later on the potatoes. 

b) Evenly spread two thirds of the cheese over the top half of the remaining pastry, then fold over the bottom half of the pastry to cover the cheese. Press down firmly to secure the sides.

c) Using a sharp knife, cut the pastry lengthways into 1cm strips. Place the strips on their sides and begin to roll both ends into the centre, creating two swirls that meet in the middle - these are your palmiers.

d) Place the palmiers onto a lined baking tray, leaving a 3-4cm gap between each. TIP: Use 2 baking trays if necessary. Sprinkle over the remaining third of the cheese.

e) Once the pastry squares are cooked, remove from the oven, then bake the palmiers on the middle shelf until golden, 15-20 mins.

a) Meanwhile, zest and thinly slice the lemon, then cut each slice into quarters.

b) Finely chop the chives (use scissors if easier).

c) In a small bowl, combine the lemon zest, one quarter of the chives and two thirds of the cream cheese. Season with salt and pepper, then mix well. Set the remaining three quarters of the chives aside for later. 

d) Once baked, leave the puff pastry squares to cool for 5 mins.

a) In the meantime, mix together one third of the remaining chives, all of the remaining cream cheese, the water and olive oil for the dip (see pantry for both amounts) in a small bowl. Season with salt and pepper. This is your cream cheese dip for the smashed potatoes.

b) Once the smashed potatoes are golden and crispy, top with the onion marmalade and remaining cheese. Return to the oven until the cheese has melted, 4-5 mins.

c) Once the pastry squares are cooled, gently create a 2-3cm wide hole in the top of each square.