3 no-work nibbles
ONE-BITE PARTY QUICHES
MAKES 24 Preheat the oven to 200C/ 180C fan/gas 6. Arrange 24 mini croustade cases (for example Rahms brand) on a baking sheet spaced a little way apart. Finely grate 50g comté cheese. Coarsely chop 30g pitted black olives. Cut 2 slices prosciutto into 1cm dice. For the filling, whisk 1 large egg with 125ml single cream, 1 level tsp dijon mustard and some black pepper in a medium bowl then fold in the cheese. Divide the filling in two, stir the olives into one and the ham into the other, and use each to fill 12 croustade cases to just within the rim. Bake for 17-20 minutes until puffed and golden. Serve warm, with a sprinkling of chopped chives if wished.
MUSTARDY COCKTAIL SAUSAGES
MAKES 12 SKEWERS Preheat the oven to 210C/190C fan/gas 6½. Have ready 500g cocktail sausages (about 2 packs of 18). Thread the sausages on to skewers (3 per skewer), piercing them through the middle, as in the picture, and leaving a little space between them so they can cook evenly. Combine 2 tbsp dijon mustard and 2 tbsp set honey in a small bowl to make a glaze. Roast the skewers in the oven for 20-25 minutes, brushing them with the glaze after 10 minutes and turning occasionally until cooked and golden brown. Serve on their sticks with napkins and a mustardy mayonnaise (for example Maille) on the side.
SMOKED SALMON BLINIS
MAKES 24 Make a flavoured butter by combining 75g softened lightly salted butter with ½ tsp very finely grated lemon zest and a few drops of lemon juice. Grind 20 saffron filaments, infuse with 1 teaspoon boiling water and combine with the butter. Chill briefly, keeping the butter spreadable. Preheat the oven to 190C/170C fan/gas 5, lay out 24 cocktail blinis on baking trays, warm through for 5 minutes, then leave to cool to room temperature for 20 minutes. Spread the blinis with the butter. Cut 150g sliced smoked salmon into small pieces. Top the buttered blinis with the smoked salmon, grind over a little black pepper, squeeze over a little lemon juice and decorate with chives and a few beads of salmon roe.