5 LIGHT BITES

Mango & prawn skewers

Mix the juice and zest of 3 limes, 1 tbsp grated ginger, 1 crushed garlic clove, 1 chopped and deseeded red chilli and

1 tbsp chopped coriander. Cut a large mango into 20 chunks. Thread each onto a small skewer with a large cooked prawn (20 prawns will be about 250g). Marinate the skewers in the lime dressing for 1 hr in the fridge before serving. Makes 20.

PER CANAPE 23 kcals, fat none, saturates none,

carbs 3g, sugars 2g, fibre none, protein 3g, salt 0.2g

Little caviar jackets

Put 20 small new potatoes on a baking tray. Drizzle with olive oil and season. Roast for 25 mins at 200C/180C fan/gas 6, then cool to room temperature. Cut a small cross in the top of each one, push open a little and top with 1 tsp crème fraîche and some caviar. Makes 20.

PER CANAPE 49 kcals, fat 3g, saturates 1g, carbs 5g,

sugars 2g, fibre none, protein 1g, salt 0.15g

Sticky squash with sesame seeds

Cut a peeled butternut squash into

20 x 3cm squares, then mix with 1 tbsp each soy sauce, sesame oil and honey. Arrange on a large lined baking tray. Sprinkle with

2 tbsp sesame seeds, season and bake for 20-25 mins at 200C/180C fan/gas 6. Put a cocktail stick in each to serve. Makes 20. PER CANAPE 30 kcals, fat 1g, saturates none,

carbs 4g, sugars 2g, fibre 1g, protein 1g, salt 0.1g

Chorizo & chilli mini pizzas

Use a pastry cutter to cut out 20 x 6cm circles from a pack of soft flatbreads or wraps. Grate 75g manchego and chop 75g chorizo and 1/2 red chilli. Scatter over the bread bases, then bake at 200C/180C fan/ gas 6 for 10 mins. Makes 20.

PER CANAPE 52 kcals, fat 3g, saturates 1g, carbs 5g,

sugars 1g, fibre none, protein 3g, salt 0.31g

Goat’s cheese on toast

Mash 250g goat’s cheese with 2 finely chopped shallots. Toast 5-6 slices sourdough and stamp out 20 small circles. Spread each circle with some cheese, top with a blob of chilli jam and scatter with sniped chives. Makes 20.

PER CANAPE 53 kcals, fat 2g, saturates 1g, carbs 7g,

sugars 2g, fibre none, protein 2g, salt 0.25g