Instructions: Cut 16 squares of filo pastry each 180mm. Brush the squares with melted butte and layer four on top of each other to form a star shape.

Place six ovenproof saucers or large tart tins upside down on a baking sheet.

Brush with melted butter.

Sprinkle filo shapes with poppy seeds and press each star shape on to a saucer or tin.

Cook on the bottom runners of the roasting ovenfor 5 minutes turn over and remove the tins or saucers and cook for a further minute in the roasting ovenor transfer to the simmering ovenfor a further 10 minutes or until golden and crisp.

Cook on the third runners of the baking ovenfor 7 to 8 minutes turn over and remove the tins or saucers and cook for a further 1 to 3 minutes or until golden crisp and dry.

Cool then ease off the saucers and set aside.

Place saffron in a small bowl then pour on 1 tbsp boiling water and leave to stand for 15 minutes.

Mix the soaking liquid and the saffron strands into the creme fraiche and season. Cover and chill.

Trim the french beans then cook in boiling salted water for about 5 minutes until theyre just tender.

Drain then plunge immediately into ice cold water.

Cook the asparagus and broad beans in the same way for 3 minutes.

Drain all the vegetables and dry on absorbent kitchen paper.

Place in a large bowl and toss in sufficient orange vinaigrette to moisten.

Season to taste.

Remove the lobster meat from the claws and from the tail.

To serve divide the vegetables between the pastry cases.

Add the lobster meat and a spoonful of the creme fraiche.

Garnish with chopped chervil and serve with lime slices.

When using filo pastry make sure you keep it covered with a clean tea towel or clingfilm as you work to prevent it from drying out. Be sparing when brushing the pastry with melted butter as it needs only a light coating. These individual poppy seed tartlets of filo pastry would make an elegant base for a wide variety of hot or cold starters.

Serves 6

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