PARMESAN STARS WITH CHEESE, CHERRY TOMATOES AND PESTO

Preheat the oven to 120C/Gas ½ ; place the tomato halves on a baking tray, cut sides up; sprinkle with thyme season and bake for 1 hour

Sift the flour into a bowl and add the butter and parmesan, lightly beat the egg in a cup and add half to the bowl; using your fingertips, rub the butter into the flour and bring everything together to make a dough, tip it out and flatten it into a disc; wrap in clingfilm; chill for 30 minutes

Remove the tomatoes from the oven; increase the temperature to 160C/Gas3; roll out the dough to 5mm thick; using a 5.5cm star cutter, stamp out 30 stars. Brush with remaining egg; sprinkle with a little paprika and poppy seeds and bake on a greased tray for 10 minutes; cool

Thinly slice the cheese and stamp out stars, using a 3.5cm cutter

Top each star biscuit with a little pesto, a cheese star, a little more pesto and a tomato half