- Chicken and porcini mushrooms Soak 40g (1½oz) porcini mushrooms in 250ml (9fl oz) boiling water for 15 minutes. In the meantime, bring 700ml (1¼pt) chicken stock to a simmer in a large saucepan and add 4 skinless, boneless chicken breasts. Cook for 15 to 20 minutes, then remove, reserving 6tbsp of the stock. Drain the mushrooms, reserving 4tbsp of the liquid, then chop and fry them for a few minutes in a non-stick frying pan. Remove and leave to cool. Shred the chicken and add the mushrooms, 200ml (7fl oz) half-fat crème fraîche, the reserved stock and mushroom liquid, and 50g (2oz) grated Parmesan. Add a little chopped tarrogan and season before using to fill the cooked vol-au-vent cases.
- Grilled artichokes and pesto For a simple vegetarian option, drain a jar of artichoke antipasto and slice them in half or into 3 pieces. Add a little low-fat cream cheese and some pesto, then mix well and use to fill the col-au-vent cases.