Feta and Lentil Toast Bites
Pan-cooked lamb is folded with lentils, crumbled feta, finely diced radish and mint. Spoon onto crisp toast squares and serve with lemon wedges.
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Lamb and Carrot Baguette Bites
Pan-cooked lamb, roasted aubergine and finely grated carrot are combined with cucumber, mint and coriander. The topping is spooned onto crisp baguette toasts.
Leek and Potato Filo Bites
Tender roasted potato is combined with softened leek, peas, finely diced radish and parsley. Spoon onto golden baked filo bases and serve while crisp.
Lentil and Potato Pita Bites
Tender roasted potato and lentils are folded with finely shredded chicory, cucumber, thyme and Dijon mustard. Serve on crisp pita triangles.
Mushroom and Cucumber Baguette Bites
Sautéed mushrooms and ginger are combined with cooked white fish, finely diced cucumber, mint and herbs. Spoon the topping onto small crisp baguette toasts.
Mushroom and Haddock Pita Bites
Roasted haddock and softened mushrooms and leek are folded with ricotta, parsley, thyme and herbs. Spoon the topping onto crisp pita triangles just before serving.
Mushroom and Leek Baguette Bites
Softened mushrooms and leek are folded with finely grated celeriac, cucumber, feta and tarragon. Serve on grilled baguette with lemon wedges.
Noodle and Aubergine Filo Bites
Short cooked noodles, roasted aubergine and cooked salmon form a soy-seasoned topping with cucumber. Spoon onto golden baked filo bases and serve with lime wedges.
Noodle and Prawn Baguette Bites
Short cooked noodles and pan-cooked prawns are folded with cucumber, basil, chilli, feta and ricotta. The mixture is served on crisp baguette toasts.
Noodle and Shiitake Toast Bites
Short cooked noodles, sautéed shiitake mushrooms and pan-cooked salmon are combined with ginger, sesame oil and feta. The topping is served on crisp toast squares.
Noodle and Sweetcorn Pita Bites
Short noodles, roasted aubergine and sweetcorn are coated in coconut milk infused with lemongrass, which is removed before serving. Finely diced cucumber finishes the topping on crisp pita triangles.
Pak Choi and Aubergine Cups
Roasted aubergine, softened mushrooms and wilted pak choi are folded with feta, cilantro and basil. Spoon into small cups over crisp toast pieces.
Pak Choi and Bean Sprout Toasts
Cooked bean sprouts, sautéed pak choi and firm tofu are folded with ricotta and spooned onto crisp toasts. Lemongrass infuses the sprout cooking water and is removed; lime wedges are served alongside.
Pak Choi and Noodle Filo Bites
Stir-fried pak choi and cabbage are combined with short cooked noodles, radish, feta, sesame oil and light soy sauce. Serve the topping on golden baked filo.
Parmesan and Artichoke Pita Bites
Grated Parmesan and ricotta bind finely chopped artichoke, shaved fennel, cucumber, oregano and basil. Serve the topping on crisp pita triangles.
Parsnip and Cabbage Pita Bites
Finely grated parsnip, celeriac and radish are mixed with shredded savoy cabbage, herbs and a mustard dressing. Small spoonfuls of the slaw are served on crisp pita.
Parsnip and Leek Toasts
Parsnip, leek and peas are cooked until tender and lightly mashed with olive oil, thyme, herbs and black pepper. Spoon the warm topping onto small crisp toasts.
Pea and Butternut Squash Toasts
Spiced roasted squash and ricotta bind peas, chopped cashews and finely diced cucumber. Spoon the topping onto small crisp toasts just before serving.
Pea and Celeriac Filo Bites
Tender celeriac and peas are combined with sautéed mushrooms, ricotta and a measured spoonful of grated horseradish. The topping is served in crisp baked filo cups.
Poblano and Tomato Filo Bites
Softened poblano and sweet pepper are folded with tomato, ricotta, paprika and chipotle in adobo. This very hot topping is served on golden baked filo.
Pork and Rice Pita Bites
Pan-cooked pork and rice are mixed with grated carrot, spring onion, radish and feta. Serve the topping on crisp pita triangles with lime wedges.
Pork and Yuca Baguette Bites
Boiled sweet yuca binds pan-cooked pork, tender okra, finely diced radish, allspice and cilantro. Spoon the topping onto crisp baguette toasts.
Potato and Lentil Filo Bites
Roasted potato and aubergine are folded with lentils, ginger and finely diced cucumber. Serve on golden baked filo bases with lemon wedges.
Prawn and Bean Sprout Toast Bites
Cooked prawns and thoroughly cooked bean sprouts are combined with finely grated carrot, diced radish, mint and feta on crisp toasts. Lemongrass flavours the sprout cooking water and is removed before serving.