minutes until puffed and golden. Transfer to a wire rack and serve warm or at room temperature.
Prepare to the end of step 3 up to a day ahead. Cover and chill; complete recipe.
Use small scallops so they are in scale with the figs.
Makes 24 canapés
Hands-on time: 15 minutes
Cooking time: about 5 minutes
6 prosciutto slices
24 small scallops, cleaned
1 tbsp sunflower oil
4 fresh figs, each cut into 6 wedges
Balsamic glaze, to drizzle
Per canapé 34 cals, 5g protein, 1g fat (0g saturates), 1g carbs (1g total sugars), <1g fibre
1. Lay the prosciutto slices on a board, and slice each into quarters lengthways. Wrap each scallop in a length of prosciutto.
2. Heat oil in a frying pan over a medium–high heat. Fry the scallops for 2–3 minutes until the prosciutto is crisp.
3. Skewer a fig wedge and scallop on each cocktail stick. Drizzle with balsamic and serve.
Complete step 1 up to a day ahead. Cover the wrapped scallops in clingfilm and chill. Complete the recipe to serve.
Sweet, succulent prawns are the perfect match for the spicy Bloody Mary shot.
Serves 16
Hands-on time: 15 minutes, plus chilling
500ml (17fl oz) good-quality tomato juice, chilled
150ml (¼ pint) vodka
Finely grated zest and juice of 1 lemon, plus a little extra juice for the glasses
2–3 tsp Worcestershire sauce
1 tsp Tabasco sauce
TO SERVE
1 tsp each celery salt and freshly ground black pepper
2 tsp crushed sea salt
1 lemon, sliced and cut into small pieces
16 caper berries or pitted green olives
16 large cooked tail-on prawns
Per serving 41 cals, 4g protein, 0g fat (0g saturates), 1g carbs (1g total sugars), 0g fibre
1. Measure the tomato juice, vodka and lemon zest and juice into a large non-metallic jug. Add the Worcestershire sauce, Tabasco and a pinch of salt. Stir well and add more Worcestershire sauce or Tabasco to taste depending on how spicy you like it. Cover and chill for at least 1 hour or until ready to serve. If making straight away, see GH tip here.
2. Mix the celery salt, pepper and sea salt together on a small plate. Dip the rims of 16 shot glasses into a little lemon juice or water to wet the rim only, then dip into the salt and pepper mix to coat the edges. Set aside.
3. When ready to serve, thread a lemon slice, caper berry, or olive, and a prawn on to 16 cocktail sticks. Carefully pour the Bloody Mary into the shot glasses, and place a filled cocktail stick on top of each glass.
Make up the cocktail mix and assemble the skewers up to a day ahead, then cover and chill both separately. Stir well before pouring and prepare the glasses ahead of serving.
To make straight away, complete up to the end of step 1, add plenty of ice and set aside for 10 minutes to chill down, then strain.
A fail-safe recipe for making a big batch of wonderfully puffed blinis – they taste so much better than shop-bought!
Makes about 50 canapés
Hands-on time: 1 hour, plus rising and cooling
Cooking time: about 20 minutes
175ml (6fl oz) milk
40g (1½oz) butter
125g (4oz) plain flour
50g (2oz) wholemeal flour (bread or plain)
1½ tsp fast-action dried yeast
1 tsp caster sugar
½ tsp salt
2 eggs, separated
2 tbsp freshly snipped chives
1 tbsp sunflower oil
TO SERVE
Crème fraîche
Small cooked prawns and/or smoked salmon strips
Lumpfish caviar, optional
Per canapé (without toppings) 16 cals, 1g protein, 1g fat (1g saturates), 1g carbs (0g total sugars), <1g fibre
1. In a small pan, gently heat the milk and butter until the butter melts. Set aside to cool until just warm.
2. Place the flours, yeast, sugar, salt and plenty of freshly ground black pepper into a food processor and whizz to combine. With the motor running, add the warm milk mixture, followed by the egg yolks. Pour into a bowl, cover with clingfilm and leave to rise in a warm place for 45 minutes or until well risen.
3. When the batter is ready, whisk the egg whites in a separate bowl until they hold stiff peaks. Using a large metal spoon, fold the egg whites and chives into the batter.
4. Brush a little of the oil around a large non-stick frying pan and set over a medium heat. Working in batches, drop in teaspoonfuls of the mixture into the pan, spacing a little apart. Cook for 1 minute on each side or until golden. Move the cooked blinis to a wire rack to cool, and continue cooking with the remaining oil and batter.
5. To serve, dollop some crème fraîche on to each blini and top with prawns and/or smoked salmon. Spoon on a little lumpfish caviar, if using, and serve.
At the end of step 4, open-freeze the blinis until solid. Pack into a freezer bag or airtight container and freeze for up to 1 month. To serve, defrost in a single layer at room temperature. Complete the recipe up to 1 hour ahead of serving.