Mango & Prawn skewers
3 limes, 1 tbsp grated ginger,
1 crushed garlic clove,
1 chopped and deseeded
red chilli and 1 tbsp chopped
coriander. Cut a large mango
into 20 chunks. Thread each
onto a small skewer with a large
cooked prawn (20 prawns will be
about 250g/9oz). Marinate the skewers
in the lime dressing for 1 hr (makes 20).
Little caviar jackets
Put 20 small new potatoes on a
baking tray. Drizzle with olive oil
and season. Roast for 25 mins at
200C/180C fan/gas 6, then cool to
room temp. Cut a small cross in the
top of each one, push open a little
and top with 1 tsp crème fraîche
and some caviar (makes 20).
with sesame seeds
Peel a large butternut squash.
Cut into 20 x 3cm squares,
then mix with 1 tbsp each of
soy sauce, sesame oil and honey.
Arrange the chunks on a large
baking tray lined with baking
parchment. Sprinkle with 2 tbsp
sesame seeds, season and bake
for 20-25 mins at 200C/180C fan/
gas 6 until crisp. Put a cocktail
stick in each chunk to serve (makes 20).
Chorizo & chilli
Use a pastry cutter to cut out
20 x 6cm circles from a pack of soft
Middle Eastern flatbread or wraps.
Grate 75g/2.5oz Manchego and chop
75g/2.5oz chorizo and ½ a red chilli. Scatter
over the bread bases, then bake at
200C/180C fan/gas 6 for 10 mins (makes 20).
Goat’s cheese on toast
Roughly mash 250g/9oz goat’s cheese
with 2 finely chopped shallots.
Toast 5-6 slices of sourdough and
stamp out 20 small circles. Spread
each circle with some cheese, top
with a small blob of chilli jam
(you’ll need about 3 tbsp) and
scatter with chives, snipped from
a small packet (makes 20).