Instructions: Roll out the pastry thinly and use to line four 7.5cm (3in) fluted flan tins. Bake blind. In a frying pan melt the butter, add the fennel and spring onions; cook gently for about 5min or until softened. Remove any veins from roes and add to the pan; cook for 2-3 min until firm. Season.

Remove the roes from pan, chop into 5mm (1/4 in) pieces and spoon into pastry cases. Top up with the vegetable mixture. Garnish with parsley.

Serve warm.

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