Cut the squash in half and using a spoon, remove the seeds. Then cut the squash into slices and remove the skin with a knife. Have you ever seen a squash with no clothes on? It is really something. Next, dice the slices of squash and season with a drizzle of olive oil, salt and pepper before baking them in an oven preheated to 180°C for about 20 minutes.

Once cooked, put the squash cubes into a bowl. Mix the cubes and add the sour cream. Mix well and refrigerate.

Cut the ham into thin strips. Season with olive oil, salt and pepper.

Place a few strips of ham at the bottom of a verrine glass. Using a small spoon, cover the ham with the well chilled squash puree and crumble 5g of Boursin^® Cheese Garlic & Herbs on top.
Yum! Everything is perfect with this seasonal treat-in-a-glass!

Place the coconut milk, the ginger and the Cayenne pepper in a bowl. Add the prawns, give them a quick stir and leave to marinate in the fridge for 24 hours.

Place the sweet potatoes on a baking sheet. Bake at 180°C or 350º F or Gas Mark 6 for about 45 minutes.

Once the sweet potatoes are cooked, cut them into cubes of around 2 cm in size.

Drain the prawns and fry them in olive oil for 30 seconds each side. Let cool.

Spread about a teaspoon of Boursin^® Cheese Garlic & Herbs onto each cooked sweet potato. Skewer each prawn with a cocktail stick and then skewer the top of a piece of sweet potato to present them.
This is how you get sweet potatoes that are even sweeter.

Peel the potatoes and cut them into slices about 1cm thick. Cook the potatoes in salted boiling water for 10 minutes. In each potato slice, cut out a circle of about 2.5cm in diameter.

In a pan, gently fry the potato slices with a drizzle of olive oil on each side.

Use a cookie-cutter to cut out a circle of 2.5 cm in diameter from each slice of smoked salmon.

Spread about a teaspoon of Boursin^® Cheese Garlic & Herbs on one side of all the potato slices. Place a smoked salmon slice on the cheese and cover it with a second slice of potato. Decorate this delicious nibble with some sesame seeds.

Cut the (un-peeled) apple into slices about 1mm thick, using a mandolin slicer or very sharp knife. Place the apple slices in a bowl and cover with water and some lemon juice to keep them from turning brown.

Cut the roasted turkey fillet into thin slices and cut each slice into 2-3 pieces depending on their size.

Pop the hazelnuts under the grill at a medium setting for about 5 minutes (time is indicative, and depends on the strength of the grill. Keep an eye all the time, because they burn quickly). Let them cool, and chop them coarsely with a knife. Resist the temptation to eat half of them straightaway!

Place the apple slices onto a cutting board, and spread about a teaspoon of Boursin^® Cheese Garlic & Herbs over each slice. Place a piece of turkey on top and finish off with a sprinkling of hazelnuts. Lift up the ungarnished edges of the apple slices and fasten them together with a mini clothespin/skewer.
Enjoy and remember to keep the mini clothespins/skewers, because your guests will no doubt be asking you to make more in the future!

Lightly fry the pine-nuts in an un-greased pan. Quickly remove from the heat and once they are cool chop coarsely.

Coat the first sheet of filo pastry with the melted butter using a brush, then carefully place the second sheet of filo pastry on top.

After Filo-sophy comes Geometry! - Cut the combined sheets of filo pastry into 6 squares.

Take one of the cut squares and, in the center, garnish with a teaspoon of Boursin^® Cheese Garlic & Herbs, half a sun-dried tomato, a few pine nuts, and a drizzle of honey.

Roll up and close the filo pastry sheet around the filling, keeping it at the center and taking care not to pierce or split the pastry. Pinch and secure each end of the dumpling with a toothpick/cocktail stick.

Bake at 180°C or 350º F or Gas Mark 6 for 10 minutes.

Remove from the oven when cooked, take out the toothpicks and tie half a chive sprig around the dumpling to keep it closed.

After all your hard work, you can now enjoy these tasty dumplings!