Spinach fatayer
“I can’t think of any food that says ‘party time’ more. My childhood is scattered with memories of my Lebanese family kneading dough for these pillowy triangular pastries, which, served warm and stuffed with lemon and sumac-seasoned spinach, would disappear in moments. I’ve had endless conversations about making the perfect fatayer: baked or fried, super-lemony or loaded with caramelised onions. My top tip: make double what you think you’ll need.” Nathalie Moukarzel, co-founder, Fat Macy’s and Sohaila, London
Quick sausage rolls
“If one thing screams Christmas to me, it’s my mum’s quick sausage rolls. They’re a game-changer. All you need is good sausagemeat, shop-bought puff pastry and egg wash and, after 20 minutes’ graft, you’ve got amazing hot snacks. People constantly ask Mum where she’s bought them. You can add apple sauce, stuffing, or whatever you desire, too. Being addicted to Asian food, me and Dad like them with Chinese five-spice and a hoi sin coating.” James Ooi, chef-founder, Little Bao Boy, Leeds
Brie & cranberry twists
“Mouth-wateringly sweet and savoury, and something you can make ahead. I actually discovered the recipe at BBC Good Food. It’s really simple – you put brie fingers and cranberry sauce on filo, roll it and make twists at each end so they look like crackers. Making filo is fiddly, so shop-bought is the way for me. The twists don’t always come out perfectly. That’s the nature of it: you want them lovely and dripping.” YolanDa Brown, musician, broadcaster, co-founder of Soul Mama, London
Onion & chestnut tart
“I never get tired of onions – they’re rich in flavour and suited to various cooking methods. This tart is among my favourite snacks, upgraded during the festive season with chestnuts. Spread caramelised onions and cooked chestnuts over puff pastry, finish with thyme and sage, and bake like pizza. Eat hot or cool.” Larry Jayasekara, executive chef, The Cocochine, London
Salmon & soft cheese vol-au-vents
“Mum would make these when I was growing up, and I st
