Spicy prawn skewers
Marinate 150g cooked prawns in zest
and juice 1 lime, 1 tbsp soy sauce,
½ finely chopped chilli, 2 tsp grated
fresh root ginger and 1 tsp clear honey
for 20 mins-1 hr. To serve, lay each prawn
on a baby spinach leaf and thread a
cocktail stick through (makes 28).
Stuffed prosciutto balls
Mash 100g feta with ½ finely chopped
chilli, 2 tsp chopped mint and zest and
juice ¼ lemon. Roll into 24 small balls.
Quarter 6 prosciutto slices lengthways,
then wrap each prosciutto strip around
a feta ball (makes 24).
Cut 1 large cucumber into 20 thick slices
and scoop out some of the seedy middle,
leaving a dip. Mix 200ml crème fraîche
with zest 1 lemon and freshly ground
black pepper, then spoon 1 tsp into each
dip. Top with a piece smoked salmon,
lemon zest and some black pepper (makes 20).
Take 20 small crackers (we used
Morrisons Gouda cheese & mixed seeds
cracker bites) or 20 homemade crostini.
Spread 1 tsp red pesto onto each cracker,
top each with a piece of mozzarella from
a 125g ball and garnish with basil leaves (makes 20).
Curried chicken poppadums
Arrange a 75g tub mini poppadums on
a plate and slice 85g cooked chicken
so there’s 1 piece per poppadum. Mix
together ½ tsp curry powder, 100ml
crème fraîche and zest ½ lemon, put
1 tsp in each poppadum with ½ tsp
mango chutney, then finish with a slice
of chicken and some chopped coriander.
Best assembled just before serving so
the poppadums stay crisp (makes 20).
Put 140g fresh or frozen cranberries,
a handful mint and 2 tbsp brown sugar
in a bowl. Crush with the end of a rolling
pin, then add a couple of handfuls of
crushed ice and stir to mix. Add a shot
of vodka to 6-8 tall glasses, divide the
cranberry crush between them, then
top up with cranberry juice and
sparkling water (serves 6-8).