Tried & Tested recipes
We’ve taken inspiration from around the world for destination-themed drinks and nibbles that will knock your guests’ socks off. So, pick your party and let the global flavours unfold
NORDIC
If you can’t get hold of lingonberry jam (we used Felix Rarorda Lingon from Ocado), swap for cranberry sauce instead.
In a medium bowl, mix 500g pork mince, 50g dried breadcrumbs, 1 medium egg, 1/4tsp freshly grated nutmeg, 1/2tsp ground allspice and plenty of seasoning. Divide and roll into 24 balls and arrange on a baking tray lined with baking parchment. Chill for 30min to firm up. Preheat oven to 200°C (180°C fan) mark 6. Brush balls with 1tbsp olive oil and cook for 20min, until golden and cooked through. Meanwhile, in a small serving bowl, mix 150g lingonberry jam (see intro) and 2tbsp just-boiled water. Serve the meatballs with cocktail sticks to skewer and the sauce alongside. Makes 24
PER CANAPÉ 59cals, 5g protein, 3g fat (1g saturates), 4g carbs (2g total sugars), 0.1g fibre
GET AHEAD Make and roll the meatballs up to a day ahead. Cover and chill. Complete recipe to serve.
Use plain or honey roast hot smoked salmon, or swap for hot smoked mackerel, if you like. If rye bread isn’t your thing, slices of seeded or sourdough bread would be just as nice.
Toast 4 thin slices rye bread, then trim off crusts and cut each slice diagonally into quarters. Cool. Mix 125g 0% fat skyr yogurt with 1tbsp drained baby/ non-pareilles capers, the finely grated zest 1 lemon and plenty of seasoning. Dollop yogurt mixture over the toasts and flake over a 60g hot smoked salmon fillet (see intro). Sprinkle over some roughly chopped dill and freshly ground black pepper. Serve.
Makes 16
PER CANAPÉ 27cals, 2g protein, 0.4g fat (0.1g saturates), 3g carbs (0.5g total sugars), 0.4g fibre
GET AHEAD Make skyr yogurt mixture up to a day ahead; cover and chill. Toast bread up to a day ahead; cool and store in an airtight container at room temperature. Complete recipe to serve.
We’ve served our cracker bites with whipped Danish blue cheese and pear, but feel free swap out for your favourite fruit and cheese combination – apple and cream cheese or goat’s cheese and grape would also work well.
Preheat oven to 180°C (160°C fan) mark 4 and line a baking sheet with baking parchment. In a large bowl, mix 50g wholemeal rye flour, 50g plain flour, 3tbsp rolled oats and a large pinch of fine salt until combined. In a jug, whisk 50ml milk and 2tbsp runny honey. Pour into the flour bowl and mix with a wooden spoon to a sticky dough. Tip on to a lightly floured worksurface and knead for 5min, until smooth. Re-flour the surface, if needed, and roll out the dough to a rough 26cm square. Slice into 36 crackers and carefully transfer to the lined sheet. Prick each a few times with a fork. Co
