OLD-SCHOOL NIBBLES …ARE NEW AGAIN!

Go retro this festive season with these classic canapes

HORSERADISH & BEETROOT DEVILLED EGGS MAKES 24 PREP 15 MINS COOK 10 MINS

Boil 12 eggs in a saucepan of boiling water, 9 mins. Cool in cold running water. Peel, halve lengthwise. Carefully remove yolk with a tsp. Pulse in a small food processor with 200g cooked beetroot, ¼ cup mayonnaise and 1 tbsp horseradish cream. Season to taste. Transfer to a piping bag with a 5mm fluted nozzle. Pipe into the egg-white shells. Scatter with dill sprigs to serve.