Caper and anchovy tapenade with cashew cream

• First make your tart cases.
• Carefully open the filo pastry and lay it flat.
• Gently brush the whole surface with melted butter and lay another filo sheet on top of it, pressing down to stick them without any air bubbles. Cut them to fit your mould of choice and press them into the mould, ensuring both sides are buttered for ultimate golden-ness and crispness.
• Bake at 170°C for 7-10 mins, until golden and crispy.
• Next for the cashew cream.
• Soak 70g cashew nuts in warm water for 2 hours. 
• Strain then and blend the soaked cashews with 65g fresh water until smooth.
• Season with a touch of salt and 1 tbsp of EVOO. 
• Finally, for the tapenade blend all of the ingredients until a rough paste is formed.
• It doesn't need to be be smooth! 
• Check the seasoning and reserve until needed. 
• To build your canapé spoon a teaspoon of cashew cream at the bottom of the tart case, then top with a teaspoon of tapenade and garnish with the herb of your choice. 
• Cut your filo sheets in half, so you will have 6 sheets.
• Brush one sheet at a time with olive oil and then wrap your feta cube.
• Cook in an air fryer at 180oC for 15 minutes.
• Drizzle in honey/ agave, olive oil and top with thyme and garlic flowers.

Make it yours

Swap anchovies for miso to make this vegan friendly without compromising on a rich, umami flavour. The cashew cream and tapenade can both be made ahead of time and can stay in the fridge until needed.