These palmiers were devoured in a flash - best eaten the same day. Peter Gordon's flavours are top notch.

250 g puff pastry (get the 100% butter)

1 tbsp poppy seeds

1 tsp cinnamon

5 tbsp icing sugar

zest of 1 orange

1 tbsp milk

2 tsp caster sugar

Let the pastry defrost on their plastic undersheets. This recipe is enough for 2 large square sheets.

Grind the poppy seeds in a coffee grinder for 10 seconds then mix well in a bowl with the cinnamon, icing sugar and zest.

Sprinkle the mixture evenly over the pastry. Place a piece of baking paper on top and press down with a rolling pin to adhere the seeds to the pastry. Remove the paper and tightly roll each side of the pastry into the middle. You can also fold each side into the centre then fold one side over the other. Wrap and chill in fridge for an hour or a freezer for half an hour. The pastry needs to be firm enough to cut through without squishy it.

Preheat oven to 220C. Line 2 baking sheets with baking paper.

Cut pastry into about 5 cm widths and place on trays cut side up. Brush with milk and sprinkle with caster sugar.

Bake for about 20 minutes until golden and crisp.

Cool on the trays for 10 minutes before transferring to a wire rack.