Loaded potato bites

Toss 1kg baby new potatoes (or salad potatoes) with olive oil, 2 tsp Herbes de Provence, 1 tsp salt and ¼ tsp black pepper. Arrange on a baking tray and bake at 200˚C/180˚C fan/gas mark 6 for 35 minutes, or until tender. Use a fork to gently smash the potatoes, then brush with a bit more oil and bake again for 15 minutes until the edges turn brown. Sprinkle over 150g grated Avonmore grated red Cheddar cheese and top with a 1 tbsp of Avonmore sour cream, some crispy rasher bits and chopped chives.

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Sweet and sticky sausages

Cook 450g cocktail sausages in a pan until crisp, then stir in 1 tbsp wholegrain mustard, 2 tbsp runny honey and 1 sprig of chopped fresh rosemary until coated. Serve warm.

Emmental gougères

Combine 125ml each of water and milk with 125g butter in a saucepan and bring to a boil. Remove from the heat and stir in 250g plain flour until it comes together as a ball. Beat in 6 eggs, one at a time, until the mixture is smooth. Add a pinch of black pepper and nutmeg, then stir in 200g grated Emmental cheese. Place tablespoon-sized balls onto a baking tray, sprinkle with flaked salt and bake at 200˚C/180˚C fan/gas mark 6 for 12-15 minutes until golden brown.

Cinnamon-sugar twists

Unroll a block of puff pastry on a work surface and brush all over with 120g melted butter. Toss together 100g caster sugar with 3 tsp ground cinnamon, then sprinkle evenly over the pastry. Slice the pastry in half widthwise, then cut each half into eight long, even strips. Twist the strips into straws, then place onto sheets lined with parchment paper. (Tip: Press down the ends of each twist to help it stay in place.) Bake at 200˚C/180˚C fan/gas mark 6 for 20 minutes until puffed and golden brown.

Mixed vegetable crisps

Peel the following vegetables: 2 parsnips, 2 sweet potatoes, 2 raw beetroots and 1 small butternut squash. Use a mandolin or the vegetable peeler to cut into wafer-thin slices, then pat dry with kitchen paper. Add to a bowl and toss with 2 tbsp vegetable oil and a good pinch of salt and black pepper. Arrange in a single layer on a baking tray and bake at 200˚C/180˚C fan/gas mark 6 for 20 minutes, turning halfway through. Leave to cool until crisp.

Roast beef and mustard blinis

Warm 36 shop-bought blinis according to the package instructions. Mix together 4 tbsp crème fraîche and 4 tsp wholegrain mustard and spoon onto the blinis. Fold a little slice of cold roast beef onto each one (you’ll need about 80g) and add a grind of black pepper before serving.


All of these canapés that require the oven cook at the same temperature, so you can prepare a few dishes at once!