Loaded with both savoury and sweet fillings, buffet-style boats are perfect for summer gatherings
Apricot & honey boats
Makes 20
10 apricots, stoned and halved
100g mascarpone
2 tsp honey
zest of 1 lemon
large, flat oven tray
baking paper
Preheat the grill to hot and line the oven tray with baking paper. Place the apricots, cut side up, on the prepared tray. Grill the apricot halves for 5 mins until browning. Allow to cool for 5 mins and place on a serving plate.
In a bowl, stir the mascarpone until it is smooth, then divide between the apricots. Drizzle the apricots with honey and sprinkle with lemon zest. Serve.
Cheesy chicken courgette boats
Serves 4
2 courgettes
1 tbsp olive oil
2 celery sticks, chopped
1 garlic clove, peeled and finely chopped
4 tomatoes, chopped
2 cooked chicken breasts, chopped
300ml cold water
2 tbsp chopped fresh basil, plus leaves to garnish
45g Cheddar, grated sea salt and black pepper rocket, to serve large, flat oven tray
Preheat the oven to 180°C/160°C fan/gas mark 4. Halve the courgettes lengthways and, using a teaspoon, scoop out the flesh to approximately 2cm deep. Chop the flesh into small pieces and set aside.
In a large saucepan, heat the olive oil and sauté the celery and garlic for 5 mins, then add the courgette pieces and cook for a further 2 mins. Stir in the tomatoes and chicken pieces, and cook for 5 mins. Add the water and bring to the boil, then simmer for 10 mins. Season with sea salt and black pepper, then add the basil.
Fill the courgette boats with the tomato mixture and top with the cheese. Bake for 15-20 mins until the cheese starts to turn golden. Serve on a bed of rocket, garnished with basil.
Egg mayonnaise chicory mini boats
Makes 15
3 eggs
3 tbsp mayonnaise
10g rocket, chopped, plus extra to garnish
1/2 tsp Dijon mustard 1 tbsp capers, chopped
1 small chicory head, trimmed
black pepper
Place the eggs in a pan of boiling water and simmer for 7 mins. Refresh in cold water until the eggs are cold. Peel the eggs and, using a fork, mash them finely in a bowl. Stir in the mayonnaise, rocket, mustard and capers, then season with black pepper.
Separate the chicory leaves and place 15 of them curved side down on a serving plate. Divide the egg mixture between the chicory leaves and garnish with black pepper and the extra rocket. Serve.
Pear & feta boats
Serves 4
4 pears, halved vertically
200g feta, cubed
80ml double cream
1 rosemary sprig, chopped
1 tsp honey
1 tbsp mixed seeds
black pepper
green salad, to serve
large, flat baking tray
Preheat the oven to 180°C/160°
