Party food recipes

Be the hostess with the mostest with this tasty homemade party food, perfect for the festive season. Take a look at our winter drinks recipes too, perfect to go with these delicious snacks!

Mini Croque Monsieurs with Tracklements Green Tomato Chutney



  • 150g Gruyère, grated

  • 200ml crème fraîche

  • 1 tsp Tracklements Smooth Dijon Mustard

  • Salt & black pepper

  • 5 tbsp Tracklements Green Tomato Chutney

  • 10 thick slices of bread

  • 5 slices of Wiltshire ham

  • Knob butter


  1. Pre-heat the oven to 190°C/170°C fan/gas mark 5     

  2. Mix together 100g of the Gruyère, crème fraiche and Tracklements Smooth Dijon Mustard and season

  3. Spread the Green Tomato Chutney over 5 slices of bread and top with half of the cheese mixture

  4. Lay over each a slice of ham and another slice of bread

  5. Spread softened butter over one side of the sandwich

  6. Place on a baking sheet, butter-side down

  7. Top the unbuttered side with the rest of the cheese mixture and sprinkle over the remaining 50g Gruyère

  8. Bake in the oven for 20 mins or until golden. Slice into bite-sized pieces and serve straight away


Preparation time: 20 mins

Makes: 20

Nutrition: n/a


Any good bread will do, but we do recommend white unless you fancy a specific festive flavour of bread.

Recipe courtesy of Tracklements

Roasted shallot and chestnut crostini



  • 2-3 tbsp olive oil

  • 600g (21 oz) echalion shallots, peeled and halved lengthways

  • 1 tbsp clear honey

  • 1 ciabatta loaf, thinly sliced

  • 200g (7 oz) fresh, roasted and peeled chestnuts (or 200g pack cooked chestnuts)

  • 250g (8.8 oz) tub ricotta

  • 2 tsp creamed horseradish sauce

  • 25g (0.9 oz) pack chives, chopped


  1. Preheat the oven to 200°C, gas mark 6. Heat 1 tbsp of the oil in a large, ovenproof pan or roasting tin and fry the shallots, cut-side down, for 2-3 minutes until golden. Turn them over, then drizzle with the honey and transfer to the oven. Roast for 20-25 minutes until softened and starting to colour. Allow to cool.

  2. Meanwhile, spread the bread slices over 2 large baking trays and brush with the remaining oil. Season and bake for 8-10 minutes swapping the trays over halfway through, until golden and crisp.

  3. Place all but one of the cooled shallots, together with any juices, into a food processor. Add the chestnuts, ricotta and horseradish sauce and pulse until just combined. Season, then stir in most of the chives. Finely slice the reserved shallot.

  4. Spread the chestnut mixture onto the toasts, top each with a little sliced shallot and scatter over the reserved chives.


Preparation time: 15 mins

Serves: 8

Nutrition: n/a


Get ahead by making the topping, cover and keep cool; cook the bread and keep in an airtight container up to 24 hours ahead.  Assemble when needed.

Asparagus, blue cheese and hazelnut tarts



  • 50g (1.8 oz) blanched hazelnuts

  • 300g (10.6 oz) British asparagus, tough ends removed

  • 270g (9.5 oz) pack Jus-Rol Filo Pastry Sheets

  • 50ml (1.7 fl oz) Waitrose Garlic Infused Olive Oil

  • 20g (0.7 oz) Parmigiano Reggiano, grated

  • 2 Burford Brown Eggs

  • 200ml (6.8 fl oz) double cream

  • 1/2 x 25g pack fresh chives, finely chopped

  • 100g (3.5 oz) Waitrose Long Clawson Stilton Cheese


  1. Preheat the oven to 180°C, gas mark 4 and put a large flat baking sheet in to heat up. Spread the nuts out in a separate roasting tin and roast in the oven for 10 minutes until golden. Remove from the oven, sprinkle with sea salt and leave to cool before roughly chopping.

  2. Bring a large pan of water to the boil and blanch the asparagus for one minute. Refresh under cold running water then chop into 1cm pieces.

  3. Unfold the filo, then cut in half with a sharp knife. Cut each half into 4 squares, to give 48 smaller squares (about 12x12cm in size). Take 4 squares, brush each one with the garlic oil, sprinkle with a little Parmigiano Reggiano and use to line one hole in a 12-hole muffin tin. Repeat with the rest of the filo, garlic oil and Parmigiano Reggiano to make 12 pastry cases.

  4. In a small bowl, mix the eggs with the cream, add half the chives and season. Crumble a little Stilton cheese into each filo pastry case, top with the chopped blanched asparagus, then gently pour over the egg mixture.

  5. Place in the tin onto the preheated baking sheet and cook for 20 minutes, until golden. Remove from the oven, carefully lift the tarts out onto the baking sheet and return to the oven for a further 5 minutes to crisp the sides. Scatter over the hazelnuts and remaining chives.


Preparation time: 25 mins

Makes: 12

Nutrition: n/a


Serve warm as a nibble with drinks, or as a starter with seasonal salad leaves.

Recipe courtesy of Waitrose

Potato pancakes and smoked salmon canapés



  • 500g potatoes

  • 1 tsp horseradish

  • 2 diced onions

  • 1 tsp salt

  • tsp pepper

  • 1 tsp freshly chopped dill

  • 2 eggs

  • 1 cup flour

  • vegetable oil for frying

  • 100g sour cream

  • 1 tsp freshly chopped dill

  • Pepper

  • tsp grated horseradish

  • salt (optional)

  • 75g smoked salmon


  1. Grate the potatoes with Microplane Master Series Extra Coarse Grater and the horseradish with the Master Coarse Grater and transfer to a large bowl.

  2. Add diced onions, salt, pepper, dill, eggs and flour and mix together.

  3. Heat vegetable oil in a frying pan. Drop about a tablespoon of mixture in to the pan. Fry until golden (about 3 minutes each side). Transfer to a paper towel-lined plate.

  4. Make the sauce by mixing the sour cream with dill, pepper, horseradish and salt.

  5. Serve the potatoes with smoked salmon and sauce


Preparation time: 25 mins

Serves: 4

Nutrition: n/a


Simply serve with a glass of fizz for a sophisticated pre-dinner treat.

Recipe courtesy of Microplane

Strawberry Lollipops 



  • 12 strawberries, not hulled

  • 150g (5.3 oz) pack Cooks’ Homebaking White Chocolate, broken into chunks

  • 150g (5.3 oz) pack Cooks’ Homebaking Milk Chocolate, broken into chunks

  • 32g (1.1 oz) Cadbury Flake, cut into thin sticks

  • 12 Cooks’ Homebaking Honeycomb Niblets

  • 24 Cooks’ Homebaking Dark Chocolate Curls

  • Dr Oetker Gel Food Colour Jet Black

  • 12 wooden skewers or lollipop sticks


  1. Thread each of the strawberries onto a skewer or lollipop stick, and push the other end of the skewer into a styrofoam block to use as a holder.

  2. Melt the 2 types of chocolate separately in 2 small bowls over a pan of simmering water. Dip each of the strawberries into the white chocolate, leaving an inverted ‘V’ shape uncovered for the robin’s red breast. Allow to set.

  3. Then dip the strawberries into the milk chocolate, leaving an inverted red ‘V’ shape with a border of white around it. After dipping, return each skewer to the stand to set. Before the milk chocolate hardens completely, fix a small stick of the Flake on the back of the strawberry for a tail, a piece of honeycomb above the robin’s breast for its beak and a dark chocolate curl on each side for its wings. Allow to set. Finally add the eyes using 2 dots of black food colouring gel.


Preparation time: 30 mins 

Makes: 12

Nutrition: n/a


Alternative ways of holding the skewers include cutting a thin slice from the base of a baking potato or filling a jam jar with sugar, to use as a holder.

Smoked trout blinis



  • 1 pack of shop-bought blinis

  • 150g (5.3 oz) hot smoked trout

  • 4 tbsp crème fraiche

  • 1 fresh horseradish root

  • 1 tbsp creamed horseradish

  • a bunch of chives

  • squeeze of lemon juice


  1. Preheat the oven to 180 degrees. Place the blinis on a baking sheet and bake for 5mins, turning half way through.

  2. In a bowl, put three tablespoons of crème fresh, one tablespoon of creamed horseradish and grate in a two-centimeter piece of horseradish root. Season with salt and pepper and a tablespoon of chopped chives.

  3. Flake the smoked trout in a bowl and squeeze lemon juice over it. Once the blinis are golden, remove from the oven, allow to cool for a couple of minutes, then spoon on the crème fresh.

  4. Arrange the smoked fish over the top and garnish with extra chives and grated horseradish.


Preparation time: 

Makes: 12

Nutrition: n/a


Try making your own blinis with this recipe: apple and buttermilk oat blinis  

Roasted figs



  • 8 beautiful fresh figs

  • 200g (7 oz) blue cheese such as gorgonzola

  • 100g (3.5 oz) blanched, skinned hazelnuts

  • Bunch of fresh thyme

  • Good quality runny honey

  • Extra Virgin Olive oil


  1. Preheat the oven to 180C. Score the figs in a cross that’s not too deep but large enough to make an opening for the cheese.

  2. Cut the cheese into squares and stuff inside the figs. Place on an oiled roasting tray and season with sea salt and black pepper. Drizzle with a little extra virgin olive oil.

  3. Roast for approximately seven minutes. After seven minutes take the figs out sprinkle with the hazelnuts and thyme and drizzle with honey.

  4. Cook for two more minutes. Serve warm.


Preparation time: 

Makes: 8

Nutrition: n/a


Left over figs? Take a look at this delicious fig desert recipe! 

Baked goat's cheese with rhubarb relish 



  • 1 tbsp Red Onion, finely chopped

  • 1 tbsp Solesta Sunflower Oil

  • 2 tbsp Vinegar

  • 2 tbsp Water

  • 2 tbsp The Pantry Brown Sugar

  • 250g (8.8 oz) Rhubarb, washed and chopped into small pieces

  • Cheese 2 logs The Cheese Emporium Goat's Cheese

  • 1 Egg, beaten Breadcrumbs made from 2 large slices of Bread

  • Freshly ground Salt and Black Pepper

  • Green Leaves to serve


  1. Pre-heat oven to 200°C/Fan 180°C/Gas Mark 6.

  2. Heat the oil in a saucepan and gently cook the onion for 2 minutes until soft but not browned.

  3. Add the vinegar, water and sugar and stir until the sugar is dissolved.

  4. Add the rhubarb, cover the pan and simmer for around 20 minutes until the rhubarb is soft.

  5. Season to taste, allow to cool.

  6. Cut the cheeses into thick discs and dip each into first the beaten egg and then into breadcrumbs.

  7. Place crumbed discs onto a non-stick baking sheet.

  8. Bake in a pre-heated oven for around 15 minutes.

  9. Serve the warm goats cheese with green leaves and the rhubarb relish on the side.


Preparation time: 10 mins

Serves: 6

Nutrition: n/a


This recipe could also work with mozzarella cheese if you prefer. 

  • Recipe courtesy of Aldi

Blue cheese straws with cranberry dipping sauce



  • 375g (13.2 oz) packet Greenvale Ready Rolled Puff Pastry

  • 150g (5.3 oz) Specially Selected Mature Blue Stilton

  • 1 Egg, beaten

  • Flour, to roll

  • 100g (3.5 oz) Specially Selected Cranberry Sauce Enriched with Port


  1. Pre-heat the oven to 220°C/Fan 200°C/Gas mark 7.

  2. To begin sprinkle your work surface with flour and then crumble 3 quarters of the stilton over half of the Greenvale ready rolled puff pastry.

  3. Next fold over the other half of the pastry and then roll back to a rectangle about 1cm thick.

  4. Now cut the pastry into even 1cm strips and twist them and place onto a baking tray covered in greaseproof paper.

  5. Finally brush the pastry with the beaten egg and then sprinkle the remaining stilton over the top and bake for 12-15 minutes until the pastry has risen and it golden brown.

  6. Serve the blue cheese straws with the Specially Selected cranberry sauce as a dip.


Preparation time: 10 mins 

Makes: 10

Nutrition: n/a


If you're not a fan of blue cheese don't worry - this recipe would work with any cheese of your choice. 

  • Recipe courtesy of Aldi

Mini filo fish pie stars



  • 6 sheets Filo Pastry

  • Melted Butter for Brushing

  • 1 Pack Young’s 4 cod in parsley or butter sauce 560g

  • Parsley

  • Seasoned crushed croutons (optional for topping)


  1. Preheat the oven to 200°C/180°C Fan/ Gas Mark 6

  2. Cut each sheet of filo pastry into 4 squares, brush with butter & layer 2 pieces of square filo at different angles (to create star) in a greased bun/ Yorkshire pudding tray and bake in oven for 5 – 10 minutes until crisp & golden.

  3. Cook the cod in sauce following pack instructions and cut the fish into pieces.

  4. Spoon pieces of the cod & sauce into the pastry cases & top with a small sprig of parsley


Preparation time: 15 mins

Makes: 12

Nutrition: n/a


Any left over cod could be used in this Mediterranean cod recipe