tbsp sweet chilli sauce
Finely grated zest 1 lime
½ tbsp toasted sesame oil
350g (12oz) raw, peeled king prawns
Bunch spring onions, finely sliced
Bunch fresh coriander, chopped
TO SERVE
16 Little Gem lettuce leaves
Lime wedges
Per canapé 22 cals, 4g protein, 0g fat (0g saturates), 1g carbs (1g total sugars), 0g fibre
1. Mix the teriyaki and sweet chilli sauces with the lime zest. Heat a frying pan over a high heat. Add the oil and fry the prawns until almost cooked. Set aside on a plate. Return the pan to heat, add the sauce and allow to bubble for a few minutes to thicken.
2. Return the prawns to the pan and cook for 1 minute until piping hot and coated with sauce. Stir through the spring onions and coriander. Transfer to a serving bowl and serve with Little Gem leaves and lime wedges.
You can also make these in a full-size muffin tin for a more substantial snack.
Makes 24 canapés
Hands-on time: 15 minutes
Cooking time: about 18 minutes
3 smoked streaky bacon rashers, finely chopped
150g (5oz) self-raising flour
50g (2oz) mature Cheddar cheese, finely grated
1 tsp English mustard powder
1 large egg
125ml (4fl oz) milk
Per canapé 44 cals, 2g protein, 2g fat (1g saturates), 5g carbs (0g total sugars), 0g fibre
1. Preheat the oven to 180°C (160°C fan) mark 4 and line a 24-hole mini muffin tin with paper cases. Heat a frying pan over medium heat and fry the bacon for 5–6 minutes until crisp and golden. Drain on some kitchen paper.
2. In a medium bowl, mix together the flour, most of the cheese, the mustard powder and some salt and pepper. In a separate jug, mix together the egg, milk and cooked bacon. Add the wet ingredients to the dry ones and mix until just combined (do not overmix or the muffins will be tough).
3. Divide the mixture among the cases and sprinkle over the remaining cheese. Bake for 12 minutes or until golden and springy to the touch. Allow to cool for 5 minutes in the tin, then transfer to a wire rack. Serve warm or at room temperature.
Make the recipe up to 3 hours ahead. Leave at room temperature until ready to serve.
Serving the sausages with a choice of dips makes them perfect for canapés – or bring them to the table with your main course.
Makes 24
Hands-on time: 20 minutes
Cooking time: about 30 minutes
8 streaky bacon rashers
24 cocktail sausages
FOR THE HONEY MUSTARD DIP
6 tbsp mayonnaise
2 tsp runny honey
2 tsp wholegrain mustard
FOR THE BLUE CHEESE DIP
1 tbsp mayonnaise
50ml (2fl oz) soured cream
50g (2oz) creamy blue cheese, crumbled
Per sausage (honey mustard) 98 cals, 3g protein, 9g fat (3g saturates), 2g carbs (1g total sugars), 0g fibre
Per sausage (blue cheese) 72 cals, 4g protein, 6g fat (3g saturates), 1g carbs (0g total sugars), 0g fibre
1. Preheat the oven to 190°C (170°C fan) mark 5. Lay a bacon rasher on a chopping board. Run the back (blunt edge) of a sharp knife along the rasher a few times to stretch it slightly, then cut it into three shorter lengths. Repeat with the remaining rashers. Wrap a length of bacon around the middle of each sausage and arrange on a large baking tray (with the bacon seam down).
2. Cook the sausages in the oven for 30 minutes until golden and hot through.
3. Meanwhile, make the dips. Mix the honey mustard ingredients in a small serving bowl with some salt and pepper. Set aside. In a separate small serving bowl, for the blue cheese dip, mix the mayonnaise, soured cream and most of the blue cheese, mashing the blue cheese into the mixture. Crumble over the remaining blue cheese.
4. Serve the hot sausages with the dips on the side.
Prepare steps 1 and 3 up to a day ahead (do not preheat the oven). Cover the sausages and dips, and chill. To serve, preheat the oven to 190°C (170°C fan) mark 5, then complete steps 2 and 4.
Mango Chicken Skewers with Basil Raita
Add a little chopped chilli to the mango chutney for an extra kick.
Makes about 18 canapés
Hands-on time: 15 minutes
Cooking time: about 10 minutes
3 x 125g (4oz) skinless chicken breasts, cut into bite-sized pieces
3 tbsp mango chutney
1 tsp vegetable oil
Finely grated zest and juice of 1 lemon
150g (5oz) natural yogurt
¼ cucumber, grated
Small handful fresh basil leaves, finely sliced, plus extra small leaves to garnish
Per canapé 37 cals, 5g protein, 1g fat (0g saturates), 3g carbs (3g total sugars), 0g fibre
1. Put the chicken pieces into a bowl with the mango chutney, oil, plenty of salt and pepper and half each of the lemon zest and juice.
2. Heat a griddle pan or frying pan to high and cook the chicken for 6–8 minutes, turning occasionally, until cooked through and lightly charred.
3. Meanwhile, make the raita. In a small serving bowl, stir together the yogurt, cucumber, remaining lemon zest and juice and the sliced basil. Season well. When the chicken is cooked, top each piece with a small basil leaf and secure in place with a cocktail stick. Serve with the raita.
Cook the chicken and make the raita up to a day ahead, but don’t add the basil. Cover and chill. To serve, allow the chicken to come to room temperature and complete the recipe.