• 16 mini Yorkshire Puddings
• 100g cream cheese
• 100g crème fraiche
• 8 slices Parma Ham, halved
• 1 large handful watercress, to serve

Pistou:

• 20g basil leaves
• 1 clove garlic, chopped
• 20g grated Parmigiano Reggiano
• 100ml olive oil
• Pinch of cracked black pepper

• Preheat the oven to 200^oC. Roast the Yorkshire Puddings for 4-5 minutes, or according to pack instructions, until crisp and golden brown. Cool
• Meanwhile, blend all the ingredients together for the pistou in a food processor until smooth
• Combine the cream cheese with the crème fraiche then stir in half of the pistou sauce
• Spoon teaspoons of cream cheese mixture into the bottom of each Yorkshire Pudding, top with a little more pistou and then finish with a sprig of watercress and half a slice of Parma Ham