Goat Curd, Walnut & Pesto Tartlets
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
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
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
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
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
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.