Bacon jam and Feta crostini
Makes about 30
Cook and drain 450g bacon until crispy, then crumble into pieces. Place in a large pan, with 400g tinned chopped tomatoes, 200g sugar, one cored, peeled and diced Granny Smith apple, two diced shallots, three tablespoons of apple cider vinegar, salt and pepper. Bring to the boil over a medium heat and cook for 14-16 minutes, stirring often, until the apples are soft and the majority of the liquid has evaporated. Cool for 10-12 minutes. Toast slices of baguette and spread with the bacon jam. Top with crumbled Feta.
Bloody Mary prawn cocktails
In a large pan, bring 120ml water and 120ml vinegar to a boil. Add 20 large raw, cleaned prawns. Cover and cook for two minutes, then remove from the heat and allow to sit for another two minutes. Drain and cool. Whizz 400g tinned tomatoes in a food processor until smooth, then combine in a bowl with four tablespoons of horseradish sauce, two tablespoons of Worcestershire sauce, the juice of one lemon, four drops of Tabasco and salt and pepper to taste. Add 90ml vodka and stir. Divide between 10 disposable shot glasses and top each one with two prawns and a small stick of celery.
Horseradish and smoked mackerel toasts
Makes about 24 toasts
Remove the skin and any bones from three hot-smoked mackerel fillets. Flake most of the fish into a food processor with 150g cream cheese, 100g crème fraîche and three teaspoons of horseradish sauce. Whizz until smooth. Add lots of black pepper and lemon juice to taste, then stir in the remaining fish, some chopped gherkins and a small handful of chopped dill. Serve spread on toasted slices of baguette, topped with a little dill to serve.
Goat’s cheese beet “bruschetta”
Makes about 40
Preheat the oven to 180˚C/160˚C fan/gas mark 4. Wash four medium beetroots, then slice as thinly as possible. Toss in olive oil and lay in a single layer on a baking tray. Bake for 10 minutes, flip over and bake for another 7-10 minutes, being watchful so they don't burn. Reduce the heat to 110˚C/90˚C fan/gas mark ¼ and continue to bake for 1½-2 hours until crispy. Remove from the oven, toss with salt and set aside to cool. Meanwhile, combine 60g goat’s cheese, half a tablespoon of milk and one teaspoon of honey in the bowl of a food processor. Whizz until the cheese takes on a fluffy texture. Add salt and pepper to taste. Just before serving, top each beet “toast” with some whipped goat cheese and a little cress.
Caesar salad Parmesan cups
Adjusts to any number
Preheat oven to 190˚C/170˚C fan/gas mark 5. Line a baking tray with parchment paper. Spread 25g portions of grated Parmesan cheese into thin, five-inch circles on the parchment. Bake for 4-5 minutes or until lightly golden. Cool for 15 seconds then use a thin spatula to lift cheese crisps and drape over the bottom of small upturned cups or bowls. Let cups cool completely. Repeat as needed. Fill the Parmesan cups with chopped cos lettuce, Caesar dressing and crispy bacon pieces. Add chopped anchovies or cooked shredded chicken if desired.