Step 1

Preheat oven to 180°C/160°C fan forced. Place vol-au-vents on a baking tray. Bake for 10 minutes to refresh. Transfer to a wire rack.

Step 2

Meanwhile, use electric beaters to beat the cream cheese in a bowl until smooth. Add cream. Beat until combined. Season. Transfer half to a separate bowl. Stir basil into 1 bowl and 2 tsp rind into other bowl.

Step 3

Place peas in a heatproof bowl. Cover with boiling water. Set aside for 2 minutes. Drain. Stir in avocado, juice and remaining rind. Season.

Step 4

Spoon cream cheese mixtures into separate piping bags fitted with large plain nozzles. Pipe basil mixture into 16 vol-au-vents. Top each with a tomato half and an extra basil leaf. Pipe lemon mixture into 16 remaining vol-au-vents. Top with turkey, cranberry sauce and thyme.

Step 5

Spoon avo mixture into remaining vol-au-vents. Top with trout, chives and sorrel. Arrange on a serving platter in a wreath shape.