2tbsp pomegranate seeds Small handful parsley, chopped The canapés

Whether you serve just one or all three, these mini marvels are sure to get the party started.

Spiced Tortilla Chips with Festive Hummus

An easy canapé to make ahead.

FOR THE TORTILLA CHIPS

2tbsp olive oil

½-1tsp smoked sweet paprika, to taste 1tsp dried oregano

4 large flour tortillas

FOR THE HUMMUS

2 medium parsnips, about 300g, peeled and roughly chopped 400g tin chickpeas, drained and rinsed 2tbsp tahini

1tsp ground cumin

½tsp ground cinnamon

1 garlic clove, crushed

1tbsp white wine vinegar

Finely grated zest and juice ½ orange 3tbsp olive oil, plus extra to drizzle

TO GARNISH, OPTIONAL

1 Preheat oven to 190°C (170°C fan) mark 5. For the tortilla chips, in a large bowl mix oil, paprika, oregano and plenty of seasoning. Cut tortillas into 7cm-long triangles. Add to bowl; mix well, making sure all triangles are coated in oil mixture.

2 Empty on to a large baking tray, spreading to an even single layer. Cook for 18-20min, turning occasionally, until golden and crisp. Cool completely on tray.

3 Cook parsnips in boiling water for 10min, until tender. Drain; steam dry for 5min. Empty chickpeas into a food processor with parsnips, tahini, cumin, cinnamon, garlic, vinegar, orange zest and juice. Pulse until combined.

4 With motor running, pour in oil to make smooth. Add just-boiled water to thin to preferred consistency. Check seasoning.

5 Serve tortilla chips with the hummus, garnished with pomegranate seeds and parsley, if using, drizzled with extra oil. PER SERVING with 2tbsp hummus 214cals, 6g protein, 12g fat (2g saturates), 20g carbs (3g total sugars), 5g fibre GET AHEAD Once cool, store chips in an airtight container at room temperature for up to a week. Prepare hummus to end of step 4. Cover; chill for up to 5 days. To serve, allow to come to room temperature. Thin with water, if needed, before completing recipe.

Mini Chilli and Crab Doughnuts

Can’t get fresh crab meat? Tinned works, too – just drain it thoroughly. For a veggie version, swap the crab for mashed hard-boiled eggs.

Hands-on time 30min, plus cooling and rising. Cooking time about 20min. Makes 16

FOR THE DOUGHNUTS

100ml whole milk

25g unsalted butter

200g strong white flour

7g sachet fast action dried yeast 2tbsp caster sugar

1 medium egg

Vegetable oil, to grease and deep-fry

FOR THE FILLING

200g cooked white crab meat 75g mayonnaise

1 small red chilli, deseeded and finely chopped

Finely grated zest and juice ½ lemon 2tbsp finely chopped chives

1 For the doughnuts, heat milk and butter in a small pan over low heat to melt butter. Cool until just warm.

2 In the bowl of a freestanding mixer fitted with a dough hook, mix flour, yeast, sugar, egg, cooled milk mixture and ½tsp fine salt. Knead on low-medium speed for 8-10min, until springy (the dough should be glossy and slightly sticky). Cover and leave to rise in a warm place for 1hr, until doubled in size.

3 Meanwhile, make the filling. Mix all the ingredients, except the chives, together with plenty of seasoning. Cover and chill until needed.

4 Once dough has risen, grease a large baking sheet. Divide dough into 16 equal pieces, roll into balls and space apart on the greased sheet. Loosely cover with clingfilm and leave to rise again for 30min, until puffed.

5 Fill a large, heavy-based, deep pan with oil so that it’s 5cm deep. Heat oil to 160°C. Add 8 doughnuts at a time and cook for 2min per side, until deep golden brown and puffed. Using a slotted spoon, transfer to kitchen paper to drain. Cook remaining doughnuts, monitoring oil temperature.

6 When ready to serve, cut into the top of each doughnut, almost all the way down. Spoon in the crab filling and garnish with chives.

PER CANAPÉ 143cals, 5g protein, 9g fat (2g saturates), 12g carbs (2g total sugars), <1g fibre

GET AHEAD Cook doughnuts up to 4hr ahead. Cool, cover and store at room temperature, unfilled. Make filling up to 4hr ahead, cover and chill. To serve, reheat doughnuts in an oven preheated to 190°C (170°C fan) mark 5 for 5min, before completing recipe. Alternatively, make dough to end of step 2 a day ahead; knock back once risen, cover and chill overnight. Complete recipe to serve. Pea and Mint Croustades

Crisp croustade cases make a great base for these veggie canapés, but you could use crackers or toasted baguette slices instead. For meat lovers, garnish with shards of crispy Parma ham. 200g frozen peas or petits pois 1 small garlic clove, crushed Small handful mint leaves, plus extra small leaves to garnish, optional 25g hard goat’s cheese, finely grated, plus extra, shaved, to garnish 2tbsp extra virgin olive oil Lemon juice, to taste

24 croustade cases, we used Rahms

1 Cook the peas in a pan of boiling water for 4-5min, until just cooked. Drain and cool in cold water. Drain.

2 Tip peas into the small bowl of a food processor with the garlic, mint, cheese and olive oil and season with pepper, plenty of salt and a squeeze of lemon juice (about 1tsp). Pulse briefly to a chunky texture. Scrape into a piping bag or small food bag and chill until needed.

3 To serve, pipe pea mix into the croustade cases and top each with a shaving of cheese or a small mint leaf. Serve immediately.

PER CANAPÉ 28cals, 1g protein, 2g fat (1g saturates), 2g carbs (1g total sugars), 1g fibre GET AHEAD Make recipe to end of step 2 a few hours ahead. Bring to room temperature for 30min, before completing recipe to serve.