This easy recipe was inspired by a wonderful meal we enjoyed Spain. It is so simple but looks good and tastes good too. It is a great make ahead canapé but also doubles as an easy get ahead starter or lunch (see further below). Brilliant for easy summer entertaining. Try it out, if you like crab I guarantee you won't be disappointed and neither will your guests. Ingredients - makes 10 canapés 3 limes 50g white crab meat (half a tub of Seafood and Eat It) 1 tbsp mayonnaise

This topping is incredibly quick to put together, just throw all the ingredients into a food processor and hey presto, it's done. I have served the canapé here on a scattering of pink Himalayan Salt which highlights the pretty pink of the radish. It is equally delicious on larger pieces of toasted bread with a scattering of rocket and served as a casual starter. The topping for this croute is based on a Jennifer Joyce recipe. Ingredients - makes 30 For the croute: 5 slice

Yes, another asparagus canapé, but the season is very short lived and it is so very delicious. What is more, we have even managed to grow two asparagus plants ourselves. Not enough to feed guests, but definitely enough for us. The daisies are home grown too... This recipe is easy, does not take long to put together and is very make ahead. The only pre-planning required is to make the terrine of Jersey potatoes well in advance, as it needs to chill for 8 or more hours. Ingre

This canapé is a minimised version of a main course I make from time to time. To speed up the prep try cooking the aubergines for the baba ganoush in a microwave. This is a great time saver and although this isn't quite as authentic as blasting the aubergine skin with a blowtorch to get that extra smoky flavour, it still gives a pretty good result. Plus you don't risk setting off any smoke alarms. Ingredients - approximately 30 canapés or serves 2/3 as a main course Lamb I

English asparagus season is here and so there must be at least one asparagus canapé. Here is it, quite simple but very delicious. The only slightly tricky bit is tying the bundles up, but it is worth persevering. I have used ribbons of leek which are cooked, so add only the mildest flavour to the vegetables but hold the asparagus bundles together really well. Ingredients 1 bunch of asparagus (preferably English) 12 sugar snap peas 1 or 2 preserved lemons (I used Belazu fro