These tiny tarts are a doddle to make. They are best eaten fresh from the oven. This Chinese-style prawn filo tartlet recipe is featured in Season 4, Episode 5.

This is a delicious fish pie with a topping of filo pastry which is very crispy and light, writes Karen Skewies. The spinach is a healthy addition and the chopped carrots give the dish a nice crunch.

Preheat oven to 200 degrees C/180 degree C fan forced. Place prawn, peas, onion, dill, and lemon rind in a bowl. Stir to combine. Place 1 filo sheet on a flat surface. Spray with oil. Repeat layering ...

These Christmas canapés can be adapted with any ingredients you have available. They can be topped with just prawns or gravadlax but, as it is Christmas, it is extra special to have both. Sliced ...