Nicci Gurr, a former student of the Roux Brothers and the co-founder of Cranbrook-based Home Gurrown, shares her expertise in making perfect Christmas canapés...

1. Heat the oil in a small frying pan, then gently fry the shallots over a low heat, with the cumin, garam masala, and garlic clove for 5 minutes until soft and fragrant. Transfer to a bowl and cool.
2. Add the lamb mince to the bowl, season and mix well. To test if the seasoning is right, fry a little of the mixture in a pan until cooked, then season to taste.
3. Unroll the pastry sheet and spread evenly with the lamb mixture, leaving a 1cm border around each edge. Roll up each long side to halfway so they meet in the middle. Chill in the fridge for at least 1 hour (or wrap in cling film and freeze until ready to cook).
4. Preheat the oven to 200°C/fan180°C/gas 6. Cut the chilled roll into slices about 7mm thick, then arrange over 2 baking sheets, leaving a 5cm gap between each slice as they’ll spread a little as they cook. Bake for 20-25 minutes until golden and puffed.
5. Thread a rosemary sprig lengthwise through the palmier and serve.