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!

Ryvita Rye Cakes topped with Dolcelatte, Fig and Caramelised Hazelnut

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Ingredients

  • Handful hazelnuts
  • 1tbsp demerara sugar
  • Ryvita Multigrain Rye cakes or Ryvita Lightly Salted Rye Cakes
  • Handful of leaves of your choice, such as pea shoots, rocket or mixed leaves
  • 150g (5.3 oz) pack Dolcelatte, sliced into portion sized to suit
  • Fresh figs, sliced in half lengthways
  • Drizzle olive oil (optional)

Method 

  1. Add the hazelnuts and sugar to a small non-stick frying pan, heat until sugar starts to turn golden and darken, give it all a stir to coat the nuts then remove from the heat. Chop when cool enough to handle.
  2. Top Rye Cakes with some leaves then sit the Dolcelatte and figs on top.
  3. Scatter over the hazelnuts and drizzle with a little olive oil to serve if using.

Notes 

Preparation time: 15 mins 

Makes: 6

Nutrition: n/a

Tips 

Treat the Rye Cakes as a base and feel free to swap the Dolcelatte or figs for something else if you prefer other flavours. 

 

Roasted shallot and chestnut crostini

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Ingredients

  • 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

Method

  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.

Notes 

Preparation time: 15 mins

Serves: 8

Nutrition: n/a

Tips 

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

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Ingredients

  • 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

Method

  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.  

Notes 

Preparation time: 25 mins

Makes: 12

Nutrition: n/a

Tips 

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

Recipe courtesy of Waitrose

Strawberry Lollipops 

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Ingredients

  • 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

Method

  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.

Notes 

Preparation time: 30 mins 

Makes: 12

Nutrition: n/a

Tips 

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

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Ingredients

  • 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

Method

  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.

Notes 

Preparation time: 

Makes: 12

Nutrition: n/a

Tips

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

Roasted figs

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Ingredients

  • 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 

Method

  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.

Notes 

Preparation time: 

Makes: 8

Nutrition: n/a

Tips

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

Baked goat's cheese with rhubarb relish 

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Ingredients

  • 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

Method

  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.

Notes 

Preparation time: 10 mins

Serves: 6

Nutrition: n/a

Tips

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

  • Recipe courtesy of Aldi

Blue cheese straws with cranberry dipping sauce

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Ingredients

  • 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

Method

  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.

Notes 

Preparation time: 10 mins 

Makes: 10

Nutrition: n/a

Tips

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

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Ingredients

  • 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)

Method

  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

Notes 

Preparation time: 15 mins

Makes: 12

Nutrition: n/a

Tips

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