Seared Fennel and Chickpeas with Olives
Fennel, courgette and chickpeas are cooked with oregano and gently folded with beaten egg until set. Spoon into baked filo cups with natural yogurt and black olives.
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Seared Pak Choi and Rice with Tofu
Firm tofu, red onion and pak choi simmer in prepared miso soup until the liquid reduces, then are combined with cooked rice. Serve on pita spread with yogurt and finish with spring onion.
Seared Salmon and Shiitake with Soy Sauce
Salmon and tuna are cooked separately and combined with tender shiitakes in reduced miso and soy sauce. Serve with natural yogurt and baguette toasts.
Shrimps with Mayonnaise
Cooked shrimp dressed with mayonnaise, vinaigrette and capers, garnished with hard-boiled eggs.
Simmered Lamb and Courgette with Dill
Gently simmered lamb is combined with tender courgette, lentils and cumin. Fold with natural yogurt and dill and serve with crisp baked filo.
Simmered Pork and Cucumber with Cilantro
Gently simmered pork loin is combined with finely shredded cabbage and diced cucumber. Serve on baguette toasts spread with yogurt, with cilantro and lime wedges.
Smoked Herring in Oil on Lettuce
Six pieces of packaged smoked herring served cold on lettuce with lemon.
Smooth Calf and Chicken Liver Pudding in Aspic
A fine calf-and-chicken-liver pudding with Marsala, bread and Parmesan, set in a water bath and enclosed in clear amber meat jelly.
Smooth Hare Pudding in Clear Aspic
A finely sieved hare and milk-sauce pudding set with egg yolks and Parmesan, chilled and enclosed in a continuous clear amber jelly.
Spanish Anchovy-Stuffed Olive Toasts
Fried bread spread with anchovy and tomato paste, each topped by a stuffed olive and egg.
Spinach Crescioni with Sapa and Raisins
Thin fried half-moon pastries filled with spinach cooked with garlic and parsley, sweetened with grape-must syrup and raisins.
Spinach Ring with Veal and Mushrooms
A smooth spinach ring with eggs, Parmesan, cinnamon and raisins, gently cooked in a water bath and filled with a delicate veal and mushroom stew.
Steamed Fennel and Artichoke with Mint
Steamed fennel and artichoke hearts are folded through couscous with yogurt, mint, parsley and herbs. Serve warm on crisp baguette toasts.
Steamed Tomato and Artichoke with Mint
Gently steamed tomato is folded with warm artichoke hearts, chickpeas, parsley and natural yogurt. Mint and crisp pita complete the small plates.
Steamed Tomato and Aubergine with Coriander
Steamed tomato and roasted aubergine are folded with couscous, paprika, coriander and plain yogurts. Serve warm in golden baked filo cups.
Stuffed Olives
Twelve large Spanish olives filled with finely minced sweet pepper and served cold.
Sweet-and-Sour Caper Crostini
Small bread slices with a sweet-sour topping of capers, currants, pine nuts, candied peel and finely diced prosciutto.
Sweetbread Croquettes
Small diced sweetbreads bound with thick balsamella, egg yolk and Parmesan, shaped into short spools and twice crumbed before frying.
Sweetbreads and Other Meats in Light Egg Batter
Prepared lamb sweetbreads in a flowing egg batter, with the other edible meat variations and separate breadcrumb method described in full.
Sweetcorn and Beans with Ginger
Sweetcorn, beans and black-eyed peas are warmed with ginger and thyme, then spooned over natural yogurt. Crisp bread cubes finish the small plates.
Swiss Rarebit
Swiss cheese melted with white wine and egg yolks, served on six toasts.
Three-Colour Spinach and Egg Crostini
Fried crescent-bread rounds topped with finely chopped spinach, rings of hard-boiled egg white and pieces of golden yolk.
Tomatillo and Sweet Pepper with Jalapeño
Boiled sweet yuca and tender steamed tomatillo are folded with sweet pepper, finely diced jalapeño, cilantro and natural yogurt. The generous jalapeño gives these olive-oil toasts a hot chilli topping.
Tomato and Lamb with Sesame Yogurt
Lamb simmers with tomato until cooked, then is combined with wilted spinach, yogurt and sesame oil. Spoon into warm pita pockets and serve with lemon wedges.