This delicious recipe was given to me by Kerry as a great idea for a lockdown lunch - thanks Kerry. Strangely, even when there were masses of shortages, those little tubs of crab meat were still available. This recipe makes a great lunch or starter on a toasted slice of bread and also makes a tasty little canapé in a little filo case. What is more, as English asparagus is in season it is a great time to give it a try. Ingredients - makes about 25 canapes or serves 2/3 for lunch or a starter I tub white crab meat (I use Seafood and Eat It) 3 tbsp mayonnaise Zest of one lemon 1 tsp lemon juice 2 tbsp chopped parsley 1/2 tbs chopped chives 1 small gherkin chopped 1/2 tbsp capers, drained a
My lovely neighbour Helen presented me with an enormous cauliflower the other day. This wasn’t as random as it sounds, we had been talking (at a distance) about our joint love of cauliflower cheese. I do feel though, that there is only so much cauliflower cheese you can eat. So in these weird days that we are living through of strange shortages, I knew I had to find another use for the still quite considerable remains of my brassica. With Canapéase very much in mind, I decided first of all to cook some tiny Cauliflower Fritters. They are quick and easy to make and reheat very successfully. But there was still surplus cauliflower languishing on my chopping board (I did say it was big).
These delicious chocolate dipped pieces of orange peel are very easy to make and even easier to eat. They only require 3 ingredients, one of which you would normally throw out (how about that for frugal?) They do however take a bit of time, but that isn’t necessarily bad, as it is one of the things that many of us have lots of right now. Why not give yourself an Easter treat? You can pig out and eat them all, but they keep brilliantly in the fridge, for at least a week. Ingredients - makes 12/16 pieces depending on the size of your orange. 1 large orange 300g caster sugar 100g dark chocolate (70% cocoa solids) Method Wash the orange. Cut the orange lengthwise into quarters and carefully
This recipe works well both as a main salad and as a crispy little canapé. Both versions can be made ahead. The lemon juice stops the apple from turning brown and lining the filo case with a lettuce circle helps keep the filo from becoming soft. Just add some cooked chicken for a more substantial main salad or canapé. Ingredients - makes 20 (more if adding chicken) or serves one as a main salad 2 tbsp mayonnaise or 1 tbsp mayonnaise and 1 tbsp low fat creme fraiche 1 stick celery, chopped 15g sugar snap, sliced 10g walnuts, roughly chopped 30g apple, chopped (red skinned if possible) 20g grapes, sliced 1 tsp lemon juice Optional: I small cooked chicken breast, cut into small piece. Metho
