HOLIDAY SNACK WREATH

This is a fun way to serve canapés at festive get-togethers. The skewers look gorgeous yet are easy to put together: assemble them a few hours before the party, keep them covered and chilled, then remove from the fridge half an hour before you want to serve. This allows two skewers per person, and assumes you’ll be serving other nibbles. If you want to have an all-skewer party, allow three skewers per person per hour and mix and match the ingredients. A range of skewers – savoury charcuterie, fresh veggies, sweet fruit – will keep everyone interested.

SERVES 4-8

H 2 red peppers, deseeded and cut into 2cm squares

H 150g Taleggio, rind removed, cut into 10 equal-sized chunks

H 10 baby plum tomatoes

H 10 black olives, pitted

H 10 mozzarella bocconcini, drained

H 10 slices Napoli salami

H a few handfuls of curly kale

H fresh rosemary and basil sprigs, to garnish

1 Assemble the skewers, threading a piece of red pepper, a cube of Taleggio, a tomato, an olive, a bocconcino and a slice of salami on to each skewer. You don’t have to make the skewers uniform, so mix up the order in which you add ingredients to them.

2 Arrange a few handfuls of kale leaves in a doughnut shape on a serving board or plate. Nestle the skewers among the leaves, using the leaves as cups to support the skewers. Tuck in a few sprigs of rosemary and basil to garnish.

3 If your fridge is big enough, lightly cover the board with clingfilm or beeswax paper and chill for 3-4 hours. Take it out of the fridge 30 minutes before serving.

FLAVOUR SWAPS

This uses Italian ingredients, but you can pick your favourite flavours. Here are some ideas…

H Make it French Saucisson sec, jambon de Bayonne, Roquefort, Comté and cornichons.

H Make it Greek Feta, cucumber, cherry tomatoes, Kalamata olives and grilled red onion wedges.

H Make it veggie Artichoke hearts, grilled peppers, basil, mozzarella and cherry tomatoes

H Make it vegan Marinated tofu, grilled tempeh, grilled aubergine and baby spinach leaves.