Calabrian Chilli & Tomato Pesto & Parmesan Cheese Straws

• 1 sheet ready-rolled all-butter puff pastry
• 3 tbsp Isle of Wight Tomatoes Calabrian Chilli & Tomato Pesto
• 50g parmesan, finely grated
• 1 egg, beaten
• 1 tbsp sesame seeds (optional)
• Freshly ground black pepper

To Serve

• Isle of Wight Cherry Tomatoes
• Extra Isle of Wight Calabrian Chilli Pesto, for dipping (optional)

Preheat the oven to 200°C fan / 220°C / Gas Mark 7 and line a baking tray with baking paper.

Unroll the puff pastry onto a lightly floured surface and spread the Calabrian Chilli Pesto evenly over one half of the pastry, leaving a small border around the edge.

Scatter over the grated parmesan and season with a little black pepper.

Fold the plain half of the pastry over the pesto-covered half and gently press down to seal.

Cut into 1–2cm strips, then twist each strip a few times before placing onto the lined baking tray, leaving space between each one.

Brush with beaten egg and sprinkle with sesame seeds, if using.

Bake for 18–20 minutes, or until puffed, crisp and deeply golden.

Leave to cool slightly before serving alongside fresh Isle of Wight Cherry Tomatoes and an extra spoonful of Calabrian Chilli Pesto for dipping, if you like.