FOOD & DRINK Rosie’s a good mixer at

ANOTHER New Year is appearing around the corner as one slides off into the distance. How did that happen? Pop some bubbles as you say hello to one and goodbye to the other. Cook, author and dedicated foodie Rosie Birkett shows how to add some sparkle to the party season with perfectly matched canapes and drinks 8 beautiful fresh figs 200g blue cheese such as gorgonzola 100g blanched, skinned hazelnuts Bunch of fresh thyme Good quality runny honey Extra virgin olive oil

Preheat the oven to 180°C. Score the figs in a cross, not too deep but large enough to make an opening for the cheese.

Cut the cheese into squares and stuff inside figs. Place on an oiled roasting tray. Season with salt and black pepper.

Drizzle with a little extra virgin olive oil. Roast for approximately seven minutes. After seven minutes take the figs out, sprinkle with the hazelnuts and thyme and drizzle with honey. Cook for two more minutes. 2 mandarins, peeled, pith removed and segmented 2 tsp lavender honey thumb of ginger, roughly chopped Tbsp pomegranate seeds Highland Spring sparkling water

Heat a non-stick pan over a high heat. Add mandarin and char until part-blackened.

Put the ginger into a blender with 2 tbsp water and blitz. Strain and reserve the ginger juice. Setting aside a couple of the charred segments for garnish, muddle the rest of the segments and strain the juice over ice into an old-fashioned glass.

Drizzle in honey. Add shot of the ginger juice and the pomegranate seeds. Stir, top up with sparkling water. Garnish bubbles deliver a good mousse. The wine has a lovely light and gentle taste, with the flavour of the sweet grapes coming through. Definitely one for parties.