PARTY PIECES

And now for Anna’s NYE showstoppers!

1 PEA & CHICKPEA FILO CUPS WITH STICKY SHALLOTS

150g filo pastry Olive oil For the filling: 40g blanched peas 40g chickpeas Zest of 1 lemon Juice of ½ lemon Sea salt flakes For the topping: 5 baby shallots, finely sliced into rings 2 sprigs of thyme Glug of oil 50g pea shoots Sea salt flakes Black pepper

1 Preheat oven to 160°C/fan 140°C/gas mark 3. Cut filo pastry into 2.5cm squares. You need 3 squares per cup. Brush oil between each layer, turning each square so it doesn’t sit exactly on top of the last. Bake for 5-6 mins, then cool.

2 Blitz the filling ingredients. 3 Fry the shallots and thyme. Season. 4 Fill the pastry with the pea mix, shallots, thyme and pea shoots.

2 ROASTED SWEET POTATO WITH BLUE CHEESE & CRISPY SAGE

5 small sweet potatoes, sliced into rings ½cm thick Rapeseed oil Sea salt flakes For the topping: 150g stilton, crumbled 200ml crème fraîche 1 tbsp chopped parsley Salt and pepper For the garnish: Small bunch of sage leaves Rapeseed oil

1 Preheat the oven to 200°C/fan 180°C/ Gas mark 4. Place the sweet potato on a non-stick baking tray with a drizzle of oil and seasoning and roast until crisp (about 20-25 minutes). 2 Blitz the stilton and crème fraîche, parsley and seasoning, then spoon on to each sweet potato disc.

3 Heat the oil in a frying pan over a medium to high heat. Add the sage leaves, frying for around 30 seconds or until crisp. Scatter on top of the stilton topping and serve.

3 SMOKED SALMON FILO CUPS WITH FETA DILL MOUSSE

150g filo pastry Rapeseed oil For the filling: 50g feta 100ml crème fraîche 1 tbsp chopped dill Sea salt flakes Black pepper For the topping: 150g sustainably sourced smoked salmon 1 tsp dill, finely sliced

1 Prepare the filo pastry as with the pea filo cups. 2 Blitz the filling ingredients. Place a teaspoonful in each pastry cup, top with a strip of salmon and garnish with extra dill.

4 HORSE RADISH & BEET BLINIS WITH PICKLED ONIONS

For the blinis: 100g plain flour 1 egg, separated 150ml milk Sea salt flakes Black pepper 1 tbsp parsley, finely chopped 25g melted butter Rapeseed oil for frying For the topping: 2 beetroot, finely shredded on a mandolin 4 tbsp crème fraîche 1 heaped tbsp hot horseradish Sea salt flakes and black pepper A jar of balsamic pickled onions, sliced

1 For the blinis, make a well in the centre of the flour, add the egg yolks and a splash of milk. Whisk until you have a smooth paste, gradually adding in the remaining milk, seasoning and parsley. Whisk the egg whites until they start to hold their shape. Add the melted butter to the flour mix and combine. Then fold in the egg whites. 2 Heat a greased non-stick pan, add a tbsp batter for each blini. Cook for 2 mins per side. Cool. 3 Combine topping ingredients and place on each blini. Garnish with pickled onion.

5 BEEF WITH SALSA VERDE IN LEAVES

250g sirloin steak, finely sliced 2 baby gem lettuce, leaves separated For the salsa verde topping: 1 small handful of parsley, mint and basil 4 gherkins, finely chopped Generous splash of red wine vinegar 1 tsp of Dijon mustard Glug of extra virgin olive oil Juice of half a lemon Sea salt and black pepper 1 Sear the steak in a hot pan. Rest and slice. 2 Chop and combine the salsa verde ingredients. 3 Serve on lettuce leaves.