Nibble on a festive and edible savoury or sweet Christmas tree

Describing it as a festive and easy appetiser with maximum reward for minimal effort, Van Tonder uses bought basil pesto and grated Parmesan and suggests ringing the changes with a red pepper or sun-dried pesto. His sweet route ideas are chocolate hazelnut spread and tahini topped with finely chopped chocolate.

Using leftover pastry from the cut outs, he uses a star-shaped cookie cutter to make shapes to bake alongside the “tree”. Before you start, preheat the oven to 200°C and, just before baking, brush the pastry all over with lightly beaten egg and bake for about 10 minutes until golden brown. A tip is to fill and cut out the shape on a baking tray instead of trying to move it from the counter to the baking tray. Or cut it out on a piece of greaseproof paper and then move both paper and pastry to the baking tray.

As the idea has caught on, you may find difficulty sourcing puff pastry from the supermarket. You can replace with short crust pastry. The end result won’t be as puffy or flaky but it won’t affect the flavour. There’s a new vegan chocolate hazelnut spread on the market. Okja offers no compromise on the yummy flavour but is dairy-free and contains no palm oil. Available from Takealot and selected Spar stores.

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