Step one:

If making the marinara sauce from scratch, heat the olive oil in a saucepan over a medium heat. Add the onion and cook until softened, then stir in the garlic and cook for 1 minute. Add the chopped tomatoes, season with salt and pepper and simmer for 10–15 minutes until thickened. Leave to cool slightly.

Step two:

Preheat the oven to 190°C fan / 210°C conventional and line a baking tray with parchment paper.

Step three:

Lay one sheet of puff pastry onto the prepared tray. Spread over an even layer of marinara sauce, leaving a small border around the edges.

Step four:

 Sprinkle over the Applewood Grated and finish with the dried parsley.

Step five:

Place the second sheet of pastry on top and gently press down to seal.

Step six:

Cut into even strips, approximately 2.5cm wide, then twist each strip several times before arranging on the baking tray.

Step seven:

Brush with the beaten egg and bake for 18–20 minutes, or until puffed, crisp and golden.

Step eight:

Leave to cool for a couple of minutes before serving with extra marinara sauce for dipping.