PARTY TIME ❻ Smoked salmon, beetroot & radish bites
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Cut some smoked salmon slices into pieces and chop a small cooked beetroot into little chunks. Put the salmon onto radish slices and top with the beetroot. Garnish with a sprig of dill and poppy seeds.
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❼ White bean, artichoke & basil crostini V
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❽ Caesar salad on a stick Toss some cubed bread in a little olive oil and fry for a few minutes. When cool, thread a bread cube onto a cocktail stick with a cube of cooked chicken and half a cos lettuce leaf. Top with crumbled cooked bacon and serve with a Caesar salad dressing dip, also garnished with bacon.
9 10 ❺ Mango & sweet chilli poppadoms Peel, stone and finely cube a mango. Mix in a bowl with chopped red onion and a little sweet chilli sauce. Serve in Chosen by you Mini Poppadoms with a coriander garnish.
❾ Houmous, pomegranate & cucumber crackers V Put a dollop of Chosen by you Moroccan Spiced Houmous onto some crackers. Top each cracker with deseeded and chopped cucumber and a few pomegranate seeds.
❿ Prosciutto & mascarpone apple wedges Core and slice an apple into wedges. Squeeze a little lemon juice onto the wedges to stop them going brown. Drape some prosciutto around each wedge, then top with a dollop of mascarpone and ground black pepper.
PHOTOGRAPH: DAN JONES. STYLING: JENNY IGGLEDEN. FOOD STYLING: LORNA BRASH
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Drain and rinse a can of cannellini beans and put in a bowl with a few drained antipasti chargrilled artichokes. Add a little of the oil from the jar of artichokes and a squeeze of lemon juice, then stir through. Serve on crostini, garnished with basil leaves and seasoned with black pepper.