1

Preheat the oven to 200°C, fan 180°C, gas mark 6. Unroll a 320g sheet of ready-rolled light puff pastry (keeping it on the baking paper) onto a large baking tray. Using a sharp knife, score a 2cm border all the way around the pastry. Brush the border with 1 beaten egg (reserving the leftover egg), prick the base all over with a fork, and bake for 10 minutes until lightly golden.

2

Meanwhile, in a medium bowl, combine 100g 0% fat natural Greek yogurt and 50g half-fat crème fraîche with the remaining beaten egg, then stir in 11⁄2 tablespoons wholegrain mustard, 11⁄2 tablespoons chopped fresh tarragon, and 120g sliced cooked skinless chicken breast fillet.

3

Spoon the mixture onto the pastry base, then top with 150g fine asparagus tips. Bake for 10 minutes, then scatter over some more fresh tarragon and season with freshly ground black pepper. Cut into quarters and serve with mixed salad leaves on the side.