These are simplicity itself and the filling comes from the supermarket. The croustades are made in mini tartlet tins, which are available in trays of 12; what they are essentially are croutons made into...
You could use frozen kipper fillets for this, but even better would be a proper kipper. By the time you've removed the skin and bones from one medium-sized kipper you should be left with approximately...
This salad is one of the best vegetarian dishes I've ever served. The combination of goats' cheese and roasted vegetables on a cool bed of couscous mixed with salad leaves and a spicy dressing is positively...
This is very light, fresh and lemony, with a lovely squidgy centre. If you have only one baking tin of the right size, you can make and bake one base at a time, by mixing half the base ingredients at a...
This famous French confection turns up in a number of guises, some of which I have a great aversion to, having never liked the sickly sweet butter cream that's often used for the icing. However, I do have...
In the normal scheme of things, cheats don't do canapés. Far too fiddly and fussy. However, now you can buy cocktail blinis (bite-sized buckwheat pancakes), all this actually involves is a quick assembly...
I wish we could buy duck livers all the year round, but thankfully they are at least around at Christmas, and they make a wonderfully smooth, velvety pâté. At other times this recipe works just as well...
When we made these tartlets for the photography, we couldn't stop eating them! Crisp, light pastry with such a luscious filling - and also lovely as a first course at a supper party. Vegetarians may like...
These make delicious party snacks and go well with chutney recipes. They can be frozen before cooking and then glazed and cooked from frozen for about 30-35 minutes.
The magic word 'banoffee' does not, as you might have thought, have exotic origins: it is simply an amalgam of banana and toffee. But it is magic nonetheless - the combination of bananas, cream and toffee...
A new take on a retro classic, this gorgeous tart is full of flavour, with onions, Parmesan cheese and crème fraiche providing plenty of creaminess.
This is a kind of standby recipe for the Christmas holiday if you've got some goats' cheese and a packet of fresh thyme stashed away in the fridge. You can whip some rolled puff pastry out of the freezer...
This is a great buffet recipe, but it's also extremely good for smaller numbers - cut all the ingredients by a third and it will serve four. Spiced lamb Koftas Braised in Tomato Sauce: Top right image
This recipe is simplicity itself, but it has a wonderful combination of flavours and a very crunchy texture.
Whatever happened to real taramasalata? Unfortunately, it has been eclipsed by the counterfeit, pink blancmange-coloured variety that is mass produced. There must be a whole generation who have never tasted...