CELERIAC VELOUTÉ SHOTS WITH CRISPY PANCETTA

The French word velouté (meaning velvety) perfectly describes this smooth, creamy soup. Often overlooked for not being festive enough, soup just needs a bit of a party makeover. Dust off your shot glasses and you have the perfect way to start your event with this heart-warming canapé.

Makes 1.4ltr (2½pt) 1tbsp rapeseed oil, plus 1tsp extra 1tbsp butter 1 white onion, peeled and finely sliced 2 leeks, cut in half lengthways, cleaned and finely sliced 2 bay leaves Sea salt 550g (1lb 4oz) celeriac, peeled and cubed (about 1 small head) 1ltr (1¾pt) hot vegetable or chicken stock 6 slices pancetta 100ml (3½fl oz) double cream Black pepper 3tbsp chopped chives

Place a heavy-based saucepan or stockpot over a medium heat. Add the oil and butter. Once the pan is hot, add the onion, leek, bay leaves and a pinch of salt and sweat for 10 minutes over a medium to low heat. Add the cubed celeriac and sweat for a further 5 minutes before adding the stock. Simmer for 10-15 minutes until the celeriac is tender and breaking down. In the meantime, heat the remaining oil in a non-stick frying pan. Once hot, add the pancetta slices and cook for 2-3 minutes, turning them over when crinkled and crispy. Drain on a paper towel and crumble into little shards. To finish off the soup, take it off the heat and remove the bay leaves. Add the double cream and whizz with a stick blender until very smooth. Season with salt and pepper. Serve in little cups or shot glasses and scatter with the pancetta and chopped chives.

OVERLEAF POMEGRANATE PARTY SPRITZER