With the party season well under way we have asked Ben for some of his favourite canape recipes.  We hope you enjoy serving them with your favourite tipple over the holidays… 

Apricot, Rosemary and Bacon Roll

Makes 10

Soak 10 apricots in enough apple juice to cover.

Take 5 rindless streaky bacon rashers and stretch out using the back of a kitchen knife.

Cut the bacon in half, add the apricot and a sprig of rosemary and roll up before baking until cooked.

Smoked Salmon and Creme Fraiche Croutes

Makes 6

Take a slice of brown bread, remove the crusts and chop into 6 rectangles using a chopping knife, not a bread knife to get a clean edge.

Place onto a roasting tray with olive oil and sea salt and roast until golden.

Once cooked, spread with a little creme fraiche before arranging the smoked salmon on top.

For an additional garnish, add fresh pomegranate seeds, chopped dill, horseradish or mixed cress.

Oriental Vegetable Money Bags

Makes 8

Take a couple of handfulls of stir fried vegetables and chop down to 1cm pieces. (bags of pre-chopped stir fry veg are ideal)

Quickly fry in a splash of sesame oil with a pinch of chilli and five spice for a minute or two.

Add 1tbsp sweet chilli sauce, chopped corriander and soy sauce.

Strain off most of the liquid before spreading over a tray to cool.

Meanwhile, take 3 sheets of filo pastry and cut each one into 8 squares. Butter the edges of each square.

Take 3 squares and lay on top of each other in a spiral fashion. 

Place a tablespoon full of veg and pull up the sides, squeeze together and twist.

Lightly butter, sprinkle over sesame seeds and bake for 5 minutes.

Delicious….