Creamy mushroom toast cups
Preheat the oven to 180˚C/160˚C fan/gas mark 4. In a small pan, combine 350ml of milk, 6-8 black peppercorns and 1 sliced shallot. Bring to the boil, then remove from heat and stand for five minutes. Melt 30g of butter in a medium pan and add two sliced onions. Cook for 3-4 minutes, add 500g sliced mushrooms and cook until soft. Set aside. Using the same pan over a medium heat, heat 60g butter until foaming. Add 30g of flour and stir until smooth. Gradually strain in the milk and allow to boil and thicken. Add 100g of grated Parmesan and stir to melt. Add four tablespoons of sour cream and the mushrooms, season and stir. Flatten 18 slices of bread with a rolling pin. Grease two muffin tins with butter, then push a slice into each cup. Bake for 2-3 minutes, then fill each toast cup with mushroom filling and cook for 15 minutes until golden. Top with chopped chives.
Greek lamb kebab bites
Makes about 20
In a ziplock bag, place two tablespoons of olive oil, two crushed garlic cloves, salt and black pepper, half a teaspoon each of dried dill and oregano, and the zest and juice of one lemon. Add 500g diced lean lamb and mix together. Seal the bag and marinade in the fridge for at least two hours. Remove the lamb from the bag and skewer the lamb pieces. Brush the remaining marinade on top and grill the kebabs until thoroughly cooked. Remove from the skewers and place one piece of lamb on each cocktail stick with one cherry tomato, one piece of red onion and one piece of cucumber. Great served with minted yoghurt.
Makes about 20
Lightly oil a baking tray and preheat the oven to 180˚C/160˚C fan/gas mark 4. Mix 900g minced pork in a bowl with two crushed garlic cloves, half an inch of grated root ginger, a small handful of chopped coriander, one egg, 100g breadcrumbs and salt and pepper. Roll into small 3cm-wide meatballs and bake on a tray for 13-15 minutes. In a small pot, combine three tablespoons hoisin sauce, four tablespoons rice wine vinegar, two crushed garlic cloves, four tablespoons of honey, 100ml soy sauce and four tablespoons of sweet chilli sauce. Bring to a boil for a minute and remove from heat. When the meatballs are ready, gently toss them in the sauce and serve on wooden forks.
Cranberry Camembert lollipops
Preheat the oven to 190˚C/170˚C fan/gas mark 5. Cut two sheets of puff pastry into 24 rectangles each. Egg-wash half of the small rectangles, then place a popsicle stick halfway up each one and press in gently. Place a small slice of Camembert on top of each lollipop stick and top with half a teaspoon of cranberry sauce. Top these with the remaining 24 rectangles of puff pastry. Use a fork to crimp the edges together to seal well and prick the tops lightly with a fork. Place the lollipops on a parchment-lined baking tray, brush with more egg wash and sprinkle with sea salt. Bake for 12-14 minutes or until golden brown, then allow to cool for 3-4 minutes before serving.
Miniature baked potatoes
Preheat the oven to 190˚C/170˚C fan/gas mark 5. Prick 500g baby new potatoes with a fork and place in a bowl. Drizzle with olive oil, sprinkle generously with sea salt and toss to coat. Arrange on a baking tray and bake for one hour. Allow to cool for 10-15 minutes, then cut a small cross in the top of each and pinch the bases to open a little. Top each one with a teaspoon of sour cream, some black pepper, a sprinkling of chives and some crispy bacon pieces (optional.) Serve hot.