A trio of Canapés
Squash & feta bites
Oven 200C/fan 180C/gas 6
Makes approx. 24
400g (approx.) butternut squash
½ tbsp ground coriander
1 tsp crushed chilli
¼ tsp ground cardamom
6 sage leaves chopped
200g block of feta (or 3 balls buffalo mozzarella)
1 or 2 red chillies, cut into rings
24 basil leaves
Remove skin and seeds from squash and chop into approx. 24 cubes. Pour a little olive oil on squash and sprinkle with coriander, crushed chilli, cardamom and sage. Mix well to coat squash and place it on a roasting tray. Cook for 20 to 25 minutes until soft and starting to brown.
Cut the feta (or mozzarella) into approx. 24 cubes. Wrap each cheese cube in a basil leaf, place it on top of a squash cube and push a cocktail stick through both. Thread a ring of chilli on the top, and repeat for remaining skewers.
Crab crostini with chilli, lime & coriander
Oven 200C/fan 180C/gas 6
8 slices of baguette
100g white & brown crabmeat
1 lime
1 red chilli
1 tbsp fresh coriander leaves
Brush the baguette slices with a little olive oil and bake for 6 minutes in the oven.
Zest and juice the lime, finely chop the chilli and coriander, and mix all of them with the crab, adding salt and pepper to taste. Spread the crab mixture on the toasted bread to serve.
Moroccan sweet potato croustades
Oven 180C/fan 160C/gas 4
Makes approx. 24
4.5 large sheets of filo
750g sweet potato
3 tsp ground cumin
2 tsp smoked paprika
1 tsp cinnamon
¼ tsp cayenne pepper
fresh coriander to decorate
optional tzatziki or mango chutney
Sandwich 3 layers of filo together, brushing with melted butter between each layer. Brush the holes of a mini muffin tin with melted butter. Cut the filo into squares approx. 8cm x 8cm (24 squares in total). Press each square into a muffin hole, pleating the excess filo to fit the sides. Bake for 10 mins until golden brown.
Peel and finely dice sweet potato. Parboil for 5 mins, drain and then fry at medium heat in a little oil with cumin, paprika, cinnamon and cayenne pepper until soft and starting to brown.
Spoon the sweet potato into the filo cups and sprinkle with fresh coriander. You can also try adding a teaspoon of tzatziki or mango chutney to the bottom of the cup before adding the sweet potato.