PERFECT
PARTY PIECES

Canapés, tiny portions of food that you can eat with your fingers or on a cocktail stick, are just right for serving at a party.

They can be prepared to a large extent in advance and presented as a buffet menu or, if you wish, they may be arranged in a selection on small plates, one per guest.

When calculating amounts plan for about six canapés per person. All the recipes given here, prepared together will be enough for about 20 people.

Individually each recipe is for 4-6 people and you may of course use them on their own for other occasions.

Add your own ideas to those given here, remembering that the canapé selection should look good and include a variety of textures, flavours, colours and shapes.

One week before
Bottle the Olives Marinated with Lemon and Coriander and set aside in a cool place.

One day before
Prepare the following and store in the refrigerator: Courgette Eggah and Lentil, Cheese and Carrot Wedges (baked in the same oven), Tahini Walnuts; Soak 1lb/450g chickpeas for Falafels.

Four to six hours before
Prepare the following and store in the refrigerator: Stuffed Dates and Celery Almond and Tomato Bites. Also prepare Highland Oat Squares for baking, prepare Falafel mixture and form into croquettes for deep frying, prepare Coriander Mushrooms ready for frying and make the Tea and Fruit Punch and set aside to cool. Chill other wines and fruit juices.

One to one-and-a-half hours before
Pre-heat oven to 170°C/325°F/gas mark 3. Put Highland Oat Squares in the oven to bake. Put out all the prepared dishes. Deep fry Falafels and put out. Fry Coriander Mushrooms and put out. Any prepared dishes that you wish to re-heat such as Lentil, Carrot and Cheese Wedges can be put in the hot oven to heat through.

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