Chicken Taco Bites Fondue Bread Bowl

A delicious combination served in cute homemade mini taco shells.

Makes 34 Prep time: 35 mins Cook time: 45 mins Per canapé:

63 calories, 3g protein, 4g fat (1g saturates) 4g carb (0g sugars) 1g fibre

5 large flour tortilla wraps 2 tbsp sunflower oil 300g chicken thigh fillets, about 4

2 tsp sweet smoked paprika

2 garlic cloves, crushed 250g passata

1½ tbsp tomato ketchup 2 tsp soy sauce

1 tsp English mustard

2 tsp white wine vinegar

FOR THE GUACAMOLE:

2 ripe avocados Finely grated zest and juice of 1 lime

TO SERVE:

50g Cheddar, finely grated

1 Preheat oven to 200°C (180°C fan)/mark 6. Using a 7.5cm round cutter, stamp out rounds from the tortillas – you should have about 34. Using 1 tbsp of the oil, brush both sides of the rounds to grease. Set a wire rack (not a crosshatched variety) on a baking tray. Gently fold the rounds in half and arrange in the rungs of the cooling rack – so the rungs hold the rounds in a rough taco shape (with the fold at the bottom).

2 Transfer tray/rack to oven and cook taco shells for 5-7 mins until beginning to crisp and turn lightly golden. Remove from oven and quickly but gently prise edges back open of any that have closed. Arrange upside down on a board to cool.

3 Meanwhile, heat remaining oil in a medium pan over medium heat and brown chicken on both sides – about 5 min. Add paprika and garlic and cook for 1 min, then add remaining sauce ingredients. Bring to boil, cover, and simmer gently for 20 mins until chicken is cooked through.

4 Lift chicken out on to a board. Bring sauce back up to boil and cook for 10-12min until reduced and thickened.

5 Meanwhile, finely shred chicken using two forks. Return to sauce, check seasoning and transfer to a serving bowl.

6 To make the guacamole, halve the avocados and remove stone. Scoop flesh into a food processor and whiz with lime zest and juice and seasoning (alternatively mash in a bowl with a fork). Transfer to a serving bowl.

7 Serve taco shells with chicken, guacamole and grated cheese.

This Swiss classic will be sure to please your guests. If you can’t get hold of a large bread boule, you can serve straight from the pan.

Serves 12 Prep time: 25 mins Cook time: 45 mins Per serving: (without potatoes, croutons, cornichons, charcuterie) 319cals, 13g protein, 26g fat (16g saturates), 4g carbs (0g sugars), 0g fibre

750g baby new potatoes 3 tbsp olive oil

A few rosemary sprigs 1 large round bread loaf, about 400g

FOR THE FONDUE:

3tbsp cornflour

325ml white wine

2 garlic cloves, crushed 200ml double cream 300g Gruyère cheese, grated 300g strong Cheddar cheese, grated

1 rosemary sprig, leaves removed and finely chopped

TO SERVE: Cornichons Charcuterie

1 1 Preheat oven to 200°C (180°C fan)/mark 6. In a large roasting tray, toss potatoes with 1 tbsp oil, the rosemary sprigs and generous seasoning. Roast for 40-45 mins, until golden. 2 Meanwhile, slice top quarter off the loaf (reserve this lid for later). Scoop out the soft bread inside main bread, leaving a crusty border. Roughly tear the pulled-out bread into bitesized croutons. Place bread bowl and torn croutons on to a large baking tray. Brush inside of bread bowl with 1tbsp oil and drizzle 1tbsp oil over the croutons. Cook in oven for 10-12 mins until croutons are beginning to crisp. Remove both from oven and allow to cool slightly.

3 Meanwhile, make the fondue. Put all the ingredients into a medium pan. Bring up to a simmer, whisking often, and bubble gently until fondue is thick – about 10 mins. Transfer to the bread bowl and top with the bread lid to keep warm (if all the fondue won’t fit into the bowl, keep in the pan and top up as needed).

4 Serve fondue bowl with roast potatoes, croutons, charcuterie and cornichons for people to skewer and dip as they like.