This is a great cake to make for any guests, but it is especially useful as it is vegan (adapted from The Vegan Society recipe). It is deliciously moist and sweet in flavour and can be thrown together in just a few minutes with pretty much store cupboard ingredients. It keeps brilliantly and will freeze as well. Careful cut into little cubes, it makes a great sweet canapé as well as a teatime treat. Ingredients 170g raisins 280g self raising flour 170g soft brown sugar 1

It is Easter and eggs are traditional for this time of year in many cultures. So these little filled croustades are perfect as an Easter canapé. The quail eggs are bright and spring-like and very delicious and any left over could be simply served with some celery salt. The quantities are a rough guide, you can add more or less of anything, depending on taste. Ingredients - makes 12 1 small thin piece of tuna 3 hard boiled quail eggs 3 or 4 fine green beans 2 anchovy fillet

This recipe is a combination of ingredients from various other recipes that I have put together over the years. It is quite spicy, but less chilli works well too. It is a great make ahead recipe as the meatballs can be browned in a frying pan and then reheated in the oven when you need them. Alternatively they can be browned and frozen and then cooked from frozen when required. Ingredients - makes 18 approx 250g pork mince 2 slices prosciutto 50g fresh breadcrumbs 60ml mil

These lovely little triangles of crispy filo filled with spicy crab and sweet potato make a delicious canapé as well as a starter. They are fairly healthy too as they are oven baked rather than fried. They fit perfectly into the Canapease collection as they can be prepared and kept in the fridge until required or frozen for up to a month. A great recipe for easy entertaining. Ingredients - makes 18 canapés 100g white and brown crab meat (Seafood and Eat It 50/50 tub) 30g on