Prawn and Courgette Pita Bites
Pan-cooked prawns seasoned with coriander and cumin are folded with lentils, ricotta, finely diced courgette and radish. Serve on crisp pita triangles.
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Queso Fresco and Yuca Baguette Bites
Boiled sweet yuca and cooked beef mince are seasoned with oregano and cumin and folded with finely diced radish. Serve on crisp baguette toasts with queso fresco.
Red Pepper and Sausage Toasts
Fresh pork sausage is cooked with red pepper, garlic and paprika, then combined with diced tomato and feta. Spoon the topping onto small crisp toasts just before serving.
Rice and Couscous Filo Bites
Cooked rice and fluffy couscous are mixed with finely diced tomato, radish and capers. Serve on golden baked filo bases with lemon wedges.
Rice and Tofu Toast Bites
Cooked white fish and warmed firm tofu are folded through rice with spring onion, mint and herbs. Serve the mixture on small crisp toasts.
Rice and Tuna Baguette Bites
Cooked rice, pan-cooked tuna and tender roasted aubergine are mixed with radish, cucumber, ginger and soy sauce. Serve the topping on olive-oil baguette toasts.
Salmon and Pea Toasts
Roasted salmon, tender peas and softened leek are folded with feta, parsley, thyme and herbs. The mixture is mounded onto grilled baguette toasts and served immediately.
Spinach and Rice Filo Bites
Rice and chickpeas are combined with wilted spinach, turmeric and ginger, then folded with finely diced radish and cucumber. Serve on golden baked filo.
Spinach and Rice Pita Bites
Wilted spinach is folded with cooked rice, couscous, feta, ricotta, parsley and paprika. Serve small spoonfuls on crisp pita triangles.
Sweetcorn and Black-Eyed Pea Pita Bites
Roasted pumpkin and partly mashed black-eyed peas bind a topping of sweetcorn, finely diced cucumber and radish, parsley and black pepper. Serve on crisp pita triangles.
Sweetcorn and Pimento Pepper Pita Bites
A coarse sweetcorn and bean paste is combined with pimento pepper, finely minced Scotch bonnet chilli, cucumber, feta and cinnamon. This very hot topping is spooned onto crisp pita.
Tofu and Cabbage Baguette Cups
Short noodles, sautéed cabbage and tofu are coated with a reduced sake and prepared miso broth, then folded with ricotta. Spoon the warm mixture into small glasses over crisp baguette pieces.
Tomato and Chickpea Baguette Bites
Ricotta and partly mashed cannellini beans bind tomato, chickpeas, garlic and paprika. Spoon the topping onto small crisp baguette toasts.
Tomato and Pea Baguette Bites
Tomato, peas and lentils simmer with coriander and coconut milk until thick, then are folded with feta. Serve the topping on grilled baguette toasts.
Tomato and Spinach Baguette Bites
Finely shredded spinach is mixed with diced tomato, red pepper, cucumber, capers and herbs. Serve on crisp baguette toasts with lemon wedges.
Whipped Ricotta and Polenta Filo Bites
Smooth ricotta is folded with warm polenta, Parmesan, feta, sage and parsley. Spoon the creamy topping onto golden baked filo squares just before serving.