Instructions: Roll out the pastry and cut into your preferred shape for the pastry cases (round, square or oblong). Bake in a hot oven at 380F until the cases rise. Lower the oven temperature to 200F and put the cases on the lower shelf to dry out slightly. Be careful not to let them burn.

Cool them on a wire rack.

It is very important that all the ingredients for this mousse are at more or less the same temperature - the other secret is not to over-mix, so bear this in mind as you go.

Melt the butter gently to soften it but not to separate the solids from the liquids. It should look like thick custard.

In a mixing bowl, mix the mascarpone and Roquefort together and gently add the butter, chives and celery leaves. Finally, carefully fold in the double cream and put into the fridge to chill.

Place your pastry cases back in the oven to heat through. Remove when hot, cut in half to form a base and lid and place on a warm plate.

Using a hot spoon, scoop some mousse on to the pastry base, put the lid on top and serve immediately.

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