Party PRETTY

Royal wedding celebration, anyone? Cue cute nibbles and the coolest cocktails ready to pick and mix

Salty choco chilli bites MAKES ABOUT 18

Have ready 30g plain crackers (for example, Bath Olivers), 50g dark chocolate (70 per cent cocoa) and 50g very dark chocolate (80 per cent cocoa). Finely chop the crackers, Break up the two chocolates and gently melt them with 10g unsalted butter in a bowl set over a pan containing a little simmering water, then stir in the crackers discarding any very fine crumbs. Trace about 18 x 4cm circles on a sheet of baking paper using a biscuit cutter as a guide, then turn the paper over. Spread half teaspoons of the mixture into craggy discs within the circles and leave in a cool place for 30-60 minutes until semi-set and starting to appear cloudy. Very lightly dust the discs with fine sea salt (for example, pink Himalayan) and cayenne pepper, and leave to set completely. Store in an airtight container in a cool place for up to a couple of days. In warm weather, store in the fridge.

Mini olive muffins MAKES ABOUT 18

Preheat the oven to 190C/170C fan/gas 5 and arrange 18 mini baking cases on a baking sheet. Drain 30g pitted black olives, pat them dry and chop them finely. In a medium bowl, sift and combine 80g plain flour and 1 tsp baking powder then stir in 15g ground almonds. In another bowl, whisk 1 medium egg with 75ml whole milk, then stir in 25g melted unsalted butter. Pour the egg mixture on to the dry ingredients and combine to form a lumpy batter. Fold in the chopped olives. Dot with 1 rounded tablespoon pesto and gently fold over a few times to streak the mixture. Half fill each baking case with a heaped teaspoon of the mixture. For the top, cut 9 extra pitted black olives in half (or use cherry tomatoes for a different presentation). Toss the halved olives with 1 tsp olive oil and gently press a half into each muffin to semi-submerge. Scatter a pinch of finely chopped spring onion over each one. Bake for 20-23 minutes until lightly golden and firm. Serve warm or newly cooled. These may also be rewarmed the following day for 5 minutes at 180C/160C fan/gas 4.

Walnut and roquefort biscuits MAKES ABOUT 18

Have ready 50g walnut pieces and 25g freshly grated parmesan. In a food processor whiz together 50g plain flour, 50g diced unsalted butter, 25g ground almonds, 40g crumbled roquefort, 10g of the parmesan and a little cayenne pepper. Bring the dough together into a ball, wrap it in clingfilm and chill for 1 hour. Preheat the oven to 160C/140C fan/ gas 2½ and butter a nonstick baking sheet. Roll the dough into balls the size of a cherry (about 10g each), press one side of each ball into the remaining parmesan and arrange cheese-upwards on the baking sheet spaced a little way apart. Press a walnut piece into the top of each biscuit and bake for 45 minutes until a pale gold. Loosen with a spatula and leave to cool. These will keep well in an airtight container for at least a week. Easy lemon & elderflower trifles

MAKES 6

Have ready 6 small (150ml) cocktail glasses and 3 bought madeleines (for example, Bonne Maman). Coarsely crumble half a madeleine into the base of each glass and drizzle about a teaspoon of elderflower cordial over each one. Stir some good-quality blueberry jam until loosened and smooth, then drop a generous teaspoon into each glass on top of the cake. Combine 125g extra thick double cream with 225g Greek yoghurt and 2 tbsp lemon curd. Spoon a couple of heaped tablespoons of lemony cream over the jam. Arrange a few small blueberries on top, dust with icing sugar and chill for up to a day. Just before serving, decorate with edible flowers of your choice, if wished.