Littles and large

In retrospect, the heads of the asparagus should probably be in the middle rather than at the edge. At least you'd get away with the unevenness in the middle if it was the tips. The little one are just there to use up the extra pastry and fillings that you get from doubling up the quantities and making it up as you go along. The little one at the bottom is only using up the pastry case.

Bit of a bake-off day with bread in the morning, quiche in the afternoon and pizza dough in the evening. There's a nice little loaf make of spare pizza dough and stuffed with olives. Might crack into that later.