Heat oven to 200C/180C fan/gas6.. Line a large baking sheet with baking parchment

Roll out the pastry to a rectangle just larger than 27cm x30cm.

Cut into 3 equal rectangles and cut these 3 rectangles to 18 equal rectangles.Place them on the prepared baking tray.

Bake 15-20 mins until the pastry is golden and crisp, then set aside to cool.

To make the filling, tip the cream into a bowl with the vanilla essence. Lightly whisk until the cream just hold its shape and set aside

Hull and quarter the strawberries and set a few aside for the salad, then cut the rest into 3 or 4 chunks.

To assemble the millefeuille, lay down one rectangle of pastry,spread the honey and lay the strawberry on thepastry.spoon the cream on top of the pastry and flatten with the back of a spoon. Place the second pastry layer on top and gently press down

Millefeuille to the side of each plate. Spoon a small pile of strawberry salad on the opposite side of the plate and serve.