1. Make puff pastry according to this recipe, you may want to do it the day before as it does take time to make. You could use shop bought gluten free puff if you prefer but beware it may not puff as well.

2. Roll out the pastry until about 3mm or so thick. Use a tiny cutter, 2in one works perfectly, to cut out 48 rounds of pastry, on 24 of the rounds use a bottle top to cut the centre out to create the top or second layer for the vol au vents. You maybe able to make more vol auvents than this but betware that everytime you roll the dough it will it will lose puffiness.

3. Place the whole bases on a grease and lined baking tray and egg wash then top with a holey piece, egg wash again and put in the fridge for 1 hour minimum.

4. Place in an oven preheated to gas mark 5/180c for 20-25 mins until puffed and golden. When cooked, remove from the oven and allow to go cold before using. At this stage you could freeze them to use at a later date.

5. When cold make the topping. Finely dice the mushrooms and chuck into a frying pan, fry with garlic and parsley until the mushrooms soften then remove from heat.

6. Add the ricotta and stir well. Top with a small splodge of cranberry sauce.

You could top the vol au vent cases with whatever you like, how about making chicken tikka for a none vegetarian version, or maybe a salmon pate.