Ingredients

3 red onions, peeled and halved, then each cut into wedges

Remember to check the freezer for leftover onions you may have chopped and frozen previously.

1 log of goat's cheese or goat's curd

A handful of herbs like basil, parsley or even wild garlic (frozen, fresh or dried)

1 clove of garlic

50g hard cheese

A few nuts like hazelnuts or pine nuts, or even walnuts

200ml olive oil or cold-pressed rapeseed oil

Salt and pepper

4 discs of puff pastry

A handful of rocket and watercress

Recipe

1. Pre-heat oven to 200°C

2. To make the pesto, blitz the herbs, hard cheese, garlic, nuts, nearly all the olive oil and a pinch of salt and pepper in a food processor.

3. Heat some oil in a frying pan and add the red onion wedges. Season and cook for a few minutes on a high heat to take the rawness off the onion.

4. Top each disc of pastry with a tablespoon of pesto. Then add a layer of onion, then crumble over the goat’s cheese. Bake in the oven for 10 minutes or until the pastry is just cooked and golden.

5. Serve with rocket and watercress trickled with oil and seasoned with salt.

6. Remember to freeze any portions you don’t eat this time to save them from going in the bin. A great time saver for a simple meal or snack another day when you may be busy.

   Defrost your frozen portions in the fridge and use within 24 hours, or in a microwave on 'defrost' directly before use.