THE FLAVOUR PROFILE First decide if you want to have a theme, say Italian or Spanish, or mix it up with bites from around the world. Stick to three or four ingredients per canapé – less is more!
THE FINISHING TOUCHES To give your canapé a final flourish, add a sprinkle of toasted nuts or seeds, a pinch of ground spice or black pepper, a tiny sprig of fresh herbs or salad leaves, or a drizzle of extra-virgin olive oil, honey or dressing.
THE TOPPINGS Choose bite-sized, robust toppings that can be easily placed or spread on the base. Pâté, roast beef or cured meats paired with chutneys, mustards or horseradish are great meat options. Or try prawns and smoked fish with creamy relishes, or classic cheese and chutney for a veggie option. THE BASE Choose sturdy breadbased classics like ready-made blinis, crostini and rye bread that are easy to pick up. For a lighter option, try chicory or Little Gem lettuce leaves and celery sticks, as they’ll hold toppings well.
3 magic mocktail ideas
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Go big on cocktail garnishes
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Stamp out shapes of puff pastr y, transfer to a baking sheet, then add a dollop of vegan pesto and a halved cherr y tomato. Bake until puffed and golden.
Upgrade water Put a dash of ginger cordial (or leftover stem ginger syrup) in a glass, top up with sparkling water, and finish with a thin slice of clementine and a sprig of thyme. Liven up lemonade Add some pomegranate
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Arrange sliced citrus fruits, sprigs of herbs (such as thyme, rosemary and mint), and mini bowls of pomegranate seeds, juniper berries and cranberries on a large platter so guests can garnish their own cocktails.
THE 3-INGREDIENT VEGAN CANAPÉ
seeds, a squeeze of lemon juice and a few fresh mint leaves to chilled lemonade over ice. Top tonic Add a splash berry cordial, a rosemary sprig and pared lemon zest to chilled tonic water.
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WORDS LUCY JESSOP, ELLI DONAJGRODZKI RECIPES KATHRYN HAWKINS, LUCY JESSOP PHOTOGRAPHY TOBY SCOTT FOOD STYLING BIANCA NICE PROP STYLING REBECCA NEWPORT
HOW TO BUILD A CANAPÉ