Ingredients

Goat Curd, Walnut & Pesto Tartlets

Yields 12

• 240 g goat curd, very lightly stirred
• Ground black pepper
• 2 tbls walnut kernels, chopped
• 12 tartlet shells, about 45mm diameter (such as Lincoln Bakery or Simon Johnson)
• A small jar of pesto
• 12 small basil leaves

Combine goat curd, pepper and walnuts and fill tartlet shells, top with a teaspoon of pesto finishing with a basil leaf.

Tuna, Anchovy & Caper Butter Croutons

Yields 12

• 1 x 185 g can tuna in oil, drained
• 3 - 4 flat anchovy fillets, drained and patted dry with paper towel
• 60 g very soft butter
• 2 tsp best quality olive oil
• Ground pepper or a touch cayenne pepper
• Lemon juice to taste
• Slices of fresh baguette
• Sweet paprika
• 2 tbls capers in brine, rinsed well and patted dry

Pulse the tuna, anchovies, butter, oil and pepper in a food processor then add lemon juice to taste. Spread on baguette, dust lightly with paprika and garnish with capers.

Prosciutto Wrapped Grissini

• Grissini
• Thinly sliced prosciutto
• Powder fine grated parmesan cheese

Wrap the prosciutto in a spiral action along the length of the grissini then dust with parmesan cheese.

Maggie Beer’s Spiced Pear Paste with blue cheese

Yields 20

• 2 x 100 g Maggie Beer’s Spiced Pear Paste, each sliced in 10 pieces
• 200 g firm textured blue cheese, cut in 20 chunks
• 30 g soft butter
• Deli or supermarket toasted croutons

Dab a little butter on a crouton, add a piece of spiced pear paste then gently press on the blue cheese.

Smoked turkey with cranberry jelly on witlof tips

Yields about 20

• 2 pkts PRIME brand sliced smoked turkey
• 2 or 3 green shallots, sliced finely
• 2 tbls soft butter
• 1 tiny knife tip of curry powder or cayenne pepper
• Witlof leaf tips, trimmed to 5 or 6 cm
• Cranberry sauce or jelly

Mix the shallots, butter and curry powder and distribute between the slices of turkey. Place on a witlof leaf then add a teaspoon of cranberry sauce or jelly.

Prawn and dill spread

• 400 g cooked prawns, shelled
• 1 tbls olive oil, extra virgin preferred
• 1 level tsp dried basil
• Pinch salt and ground pepper
• Pinch ground star anise (optional)
• Lime juice to taste
• Sprigs of dill

Remove the digestive tracts from the prawns taking care to remove every speck of grit; best done using a wetted paring knife. Process prawns, oil, basil and seasonings in a blender or food processor until smooth. Add the star anise if using and correct the freshness with lime juice; a touch more salt might be needed. Serve on naturally flavoured dry biscuits or Waterthins brand ‘Bagelettes’. Garnish with dill.