Caviar and Anchovy Crostini
Small squares of white bread spread with smooth caviar, anchovy and butter, with simpler caviar or anchovy variations.
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Appetizer recipes
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Celery with Green Butter
Tender celery branches filled with green herb butter and served under chopped ice.
Charred Artichoke and Cannellini Beans
Charred artichoke hearts and warm cannellini beans are combined with quickly cooked squid, saffron and paprika. Serve with natural yogurt and baguette toasts.
Charred Aubergine and Cabbage with Cilantro
Pan-seared aubergine and cabbage simmer in coconut milk until tender and creamy, then are folded with short cooked noodles. Serve with yogurt, cilantro and crisp pita.
Charred Aubergine and Sweetcorn with Yogurt
Pan-charred aubergine and cooked salmon are folded with sweetcorn and ginger yogurt. Cilantro and crisp baked filo complete the small plates.
Charred Lamb and Feta with Paprika
Pan-seared lamb and warm chickpeas are seasoned with paprika and folded with feta and sesame oil. Serve with natural yogurt and baguette toasts.
Charred Pak Choi and Mushrooms with Lemongrass
Seared pak choi and mushrooms are cooked with ginger, red onion and a strained lemongrass infusion until the pan is dry. Spoon onto baked filo bases with yogurt and diced mango; the lemongrass stalks are removed before serving.
Charred Spinach and Artichoke with Paprika
Pan-charred spinach, artichoke hearts and prawns are combined with softened red onion, garlic and paprika. Serve on baguette toasts spread with natural yogurt.
Cheddar and Celeriac with Parsley Yogurt
Roasted potato and celeriac are topped with melted cheddar and spooned into golden baked filo cups. Parsley yogurt finishes the small portions.
Chicken Liver Crostini
Soft small bread slices with a finely chopped chicken liver, mushroom and vegetable topping, finished with lemon.
Chicken Liver and Anchovy Crostini
Fresh soft bread with finely chopped chicken liver, anchovy and butter, gently warmed just before spreading.
Chickpea Pita Pockets with Reduced Sherry
Chickpeas and sweet red pepper are sautéed with paprika, then coated in a concentrated dry-sherry reduction. Tuck the warm filling into toasted pita pockets with tomato and natural yogurt.
Chickpeas and Bell Pepper with Mint Yogurt
Roasted chickpeas, bell pepper and artichoke hearts are served on baguette toasts spread with mint yogurt. A light scattering of toasted breadcrumbs finishes the topping.
Chickpeas and Tomato with Mint Yogurt
Warm chickpeas and roasted butternut squash are folded with diced tomato and saffron. Serve with natural yogurt, fresh mint and crisp baguette toasts.
Chilled Celery Hearts in a Glass
Trimmed white celery hearts and quartered stalks held crisp in iced water, then served cold with a little ice.
Choy and Pork with Sesame Yogurt
Pan-cooked pork and softened choy are folded with rice, yogurt, chilli, sesame oil and herbs. Serve the warm mixture with baguette toasts.
Clams en Coquilles Philadelphia
Forty-eight clams in ham-pepper cream sauce baked in six shells.
Cold Liver and Truffle Pie
A closed pastry pie with fine calf and chicken liver filling, Marsala and black truffle, served cold in thin slices.
Coquille of Lobster Parisienne
Six gratinéed shells filled with lobster in a milk roux sauce and canned mushrooms.
Corn and Queso Fresco with Cilantro
Tender steamed sweetcorn is partly mashed with yogurt and folded with queso fresco, finely diced sweet pepper, paprika and cilantro. Serve with toast.
Creamy Scrambled Eggs on Buttered Toast
Eggs gently stirred with butter and cream, served on thick crustless buttered toast with Parmesan.
Croûtes of Oysters Original
Six hollow rolls holding thirty-six oysters in green-pepper sherry cream sauce.
Curried Crab Canapés
Toasted bread rounds filled with spiced crab, lemon and butter, covered with curry sauce and crumbs before baking.
Danish Canapés
Six toasted ham canapés split between smoked salmon and Russian caviar, finished with egg and lemon.