Make a batch of easy, bite-sized canapés in advance, so you can spend more time with your guests
Crab & sriracha mayo rainbow rolls
Make these rolls up to a day ahead. Try swapping out the crab for smoked salmon or leftover turkey, if you like.
MAKES 28 PREP 40 mins NO COOK EASY
200g white crabmeat
2 tbsp mayonnaise
2 limes, zested and juiced
1 ½ tbsp sriracha
14 rice paper wraps
handful each of mint and coriander
leaves, roughly torn
2 large carrots, trimmed and cut
into matchsticks
1 large cucumber, trimmed and cut
into matchsticks
2 large, ripe avocados, peeled,
stoned and thinly sliced
8 radishes, thinly sliced
2 tsp sesame seeds
1 Tip the crabmeat into a bowl with the mayo, lime zest, half the lime juice and the sriracha. Mix to combine and season to taste.
2 Fill a wide, shallow dish a few centimetres deep with warm water. Working with one rice paper wrap at a time, soak it for a few seconds until flexible, then lay on a board. Scatter some of the herbs down the centre, then top with a little of the crab mixture, some veg pieces and sesame seeds. Squeeze over some of the lime juice. Try to keep the filling in the centre and don’t overfill. Tuck the ends of the wrap over the filling to slightly enclose, then roll up from the sides, keeping the roll as tight as you can. Put on a plate covered with a damp sheet of kitchen paper. Repeat to make 14 rolls. Will keep chilled for 24 hrs. Before serving, halve them and arrange on a platter.
PER SERVING 62 kcals • fat 4g • saturates 1g • carbs 4g • sugars 1g • fibre 1g • protein 2g • salt 0.2g
Chicken caesar & crispy prosciutto bites
Combine the flavours of chicken caesar salad with crisp crackers for a perfect party mouthful.
MAKES 20 PREP 25 mins NO COOK EASY
2 cooked skinless chicken breasts,
cut into small pieces
2 anchovies, finely chopped
15g parmesan, finely grated
4 tbsp mayonnaise
1 tbsp soured cream
1 tsp Dijon mustard
½ tsp garlic granules
1 tbsp chopped chives, plus
extra to serve
½ lemon, juiced
20 small crispbreads or melba toasts
6 cooked smoked bacon rashers,
finely chopped
1 Tip the chicken pieces, anchovies, parmesan, mayonnaise, soured cream, mustard, garlic granules, chives and lemon juice into a bowl, then mix together to combine. Season with salt and black pepper. Will keep covered in the fridge for up to two days.
2 Spoon teaspoonfuls of the mixture onto the crispbreads, then top with the chopped bacon and more chives.
PER SERVING 96 kcals • fat 5g • saturates 1g • carbs 6g • sugars 1g • fibre 2g • protein 7g • salt 0.4g
Tikka jackfruit mini poppadums
Plant-based canapés, like these lighter bites, are popping up on entertainin
