Sometimes things just get stuck in your head. I remember reading a Vogue magazine more than 10 years ago and the images from the article struck a cord. They featured stylist Caroline Quartermaine and her feminine and creative interior design were inspiring (see image below). I feel in love with the pastry cornucopia that she made with full bloom roses cascading from the horn shape. It so appealed to me, my Mum made a dozen for my wedding about the same time. She filled them with fruit, chocolates, petite fours and flowers. It looked so divine as a dessert centrepiece

Ten years forward and we've recreated the puff pastry cornucopia for Valentine's Day. It doesn't need to be this big. Make little individual cornucopia's and fill with cream, chocolates and sugared fruits

To make your cornucopia
1. Create a shape made from foil and pack loosely. Spray with oil
2. Cut strips of store bought puff pastry about an inch wide and wrap the shape, overlapping as you go. Use beaten egg to help 'glue' pastry. Brush the pastry with egg
3. Bake in a hot oven and bake until golden brown
4. Cool and carefully remove foil