Here is your perfect starter for the Christmas table, and just as perfect throughout the year when something simple but delicious needs to grace your table. These are quick and easy to prepare, and with flavour combinations that get the taste buds singing, these will be a hit with friends and family alike.

Preheat the oven to 200 degrees Celsius ( 400 F ) Gas Mark 6.

Begin my preparing the baskets.

Cut the filo sheets into quarters, so you have 6 small squares of filo for each basket.

Grease the tart cases and place one sheet into each case. Brush with melted margarine and top with the next sheet. Place the next sheet at an angle ( you will create a flower pattern ), and brush with the melted margarine between each layer until you have used all 6 sheets. Do this for all 4 cases.

Place in the oven and bake for 20 minutes until golden brown.

Whilst the cases are baking, you can prepare the filling.

In a medium sized saucepan, add the oil and margarine and fry the leek for 4-5 minutes over a medium heat until softened.

Keeping 12 of the steamed asparagus spears back for decoration, chop the remaining spears and add to the leeks. Cook for a further 3-4 minutes.

Now add the white wine, turn up the heat and simmer until the smell of alcohol from the wine has disappeared. This will take approximately 2-3 minutes.

Next add the stock, and keeping on a high simmer, continue to reduce for 5-6 minutes before adding all the rest of the ingredients.

Cook for a further 2-3 minutes until the mixture has thickened, and coats the back of a spoon, like a custard consistency. Remove from the heat.

When the baskets are cooked, remove from the oven and allow to cool. Once cooled, gently remove the baskets from the tart cases. When ready to serve, place on a baking sheet and fill with the leek and asparagus mixture. Place 3 of the reserved asparagus spears in a triangle on top of each basket and bake again in the oven for 15 minutes.

Remove from the oven and serve immediately on a bed of fresh salad leaves.