The humble buffet has been transformed! Pick a theme and lay on a simple yet sumptuous spread to delight your guests
RECIPES AND FOOD STYLING: JENNIE SHAPTER; PHOTOGRAPHY: JON WHITTAKER
CHARCUTERIE GRAZING TABLE
Follow the recipes for Chilli Duck Wraps, Lime Marinated Chicken Skewers, Sticky Cocktail Sausages and Stuffed Dates. Add some slices of preserved meats such as salami, chorizo, Parma ham and bresaola, with some olives, baby gem lettuce quarters and garlic bread to complete the table.
LIME MARINATED CHICKEN SKEWERS
Makes 12
3 chicken breast fillets, cut into thin strips
For the marinade:
Juice of 2 limes 1tbsp sunflower oil 2tbsp runny honey 1tbsp ground coriander Salt and freshly ground black pepper
To serve:
12x15cm wooden skewers Chilli dipping sauce Sprigs of coriander or thyme
1 Place the chicken pieces in a shallow dish. In a small bowl mix together the marinade ingredients and pour over the chicken. Toss to coat. Cover and chill for 30 minutes, or up to 2 hours. Soak 12 wooden skewers in water.
2 Preheat the oven to 200°C, 180°C Fan, Gas 6. Thread the pieces of chicken on to the skewers. Place on a baking tray and cook for 20 minutes, or until the juices run clear. Serve with a small bowl of chilli dipping sauce. Garnish the skewers with sprigs of coriander or thyme, if wished.
CHILLI DUCK WRAPS
Makes 18
2 duck breasts 1tsp sunflower oil 1tbsp soy sauce 1tsp runny honey ½tsp ground ginger ½tsp mixed spice 3 soft tortilla wraps 4tbsp hoisin sauce 10cm cucumber, halved, seeded and cut into thin strips 3 spring onions, shredded lengthways 3tbsp chopped coriander 1 red chilli, deseeded and finely chopped
1 Preheat the oven to 200°C, 180°C Fan, Gas 6. Score the duck breast skin with a sharp knife. Mix the oil, soy sauce, honey, ground ginger and mixed spice together and rub over the duck breasts. Place on a rack, over a baking tray and cook for 30 minutes, or until cooked through. Cool, then cut into slivers.
2 Spread the wraps with hoisin sauce and divide the duck, cucumber, spring onion, coriander and chilli between them. Roll up tightly, wrap in cling film and refrigerate until serving. To serve, slice the ends off and then cut each wrap into six.
STILTON STUFFED DATES
Makes 12
12 Medjool dates 50g Stilton cheese, cut into 12 pieces 4 slices Prosciutto ham 12 small basil leaves
1 Slice the dates lengthways, halfway through, to remove the stone. Place a piece of cheese inside each and close.
2 Cut each prosciutto slice into three lengthways, then wrap a piece around each date, enclosing a basil leaf. Chill until ready to serve.
STICKY SAUSAGES
Makes 24
24 cocktail sausages 1t
