4 DELICIOUS CANAPÉS WITH 4 INGREDIENTS

Crab, Grapefruit and Endive Boats

Take a packet of crabmeat and peel, segment and dice a pink grapefruit and mix in with the crabmeat in a bowl, along with two tablespoons of creme fraiche. Season and squeeze over the juice of half a grapefruit. Place a teaspoon of the mix into endive leaf ‘boats’ and serve.

Goats’ Cheese Truffles

Roast a punnet of seedless red grapes, at 180C for 10 to 12 minutes until just starting to pop. Allow to cool slightly before mixing through 200g goats’ cheese log (rind removed) and 200g soft goats’ cheese. Pop into the fridge for 30 minutes to harden slightly, then roll into bite size balls. Roll the truffles in toasted, chopped hazelnuts or better yet, pistachios, for festive cheer.

Camembert and Mincemeat Parcels

Cut sheets of bought filo pastry into squares, doubling sheets up with a thin brushing of butter in between. Pop a teaspoonful of mincemeat of your choice and top with a thin square of Camembert. Lightly brush each corner with butter and fold inwards towards the filling to make a moneybag-shaped parcel. Bake at 200C for 10-12 minutes or until golden.

Port-Braised Chorizo

Slice chorizo sausage into thick chunks and sauté in a pan on medium heat for 3-4 minutes until the fat begins to render. Add an equal amount of port, ie 100mls for 100g of chorizo, and simmer until the wine has been absorbed by the chorizo. Serve with cocktail sticks.