Christmas is all about food food food and it’s not just about the main feast on the day. Over the Christmas break, there is a constant flow of nibbles and spreads you won’t even have the chance to get hungry. Enticing festive flavour and miniatures to make us well and truly stuffed like a turkey.
There are canapes, finger food, appetizers and sharers galore that are fun to make and extremely tasty too. There are lots of different things you can make that will suit everyone your spending this Christmas with, fussy eaters or all-they-can-eat gorgers.
Here are some of our favourite just have festive nibbles that we are soo looking forward to tucking in to, but make sure you save room for the big meal.
12 sheets filo pastry
100g butter, melted
250g brie, cut into 18 chunky fingers
18 tsp cranberry sauce
50g walnuts, roughly chopped
sprinkling of poppy seeds
STEP 1: Heat oven to 220C/200C fan/gas 7. Stack two of the filo sheets. With the widest edge facing you, brush with some melted butter. Put three brie fingers at even intervals across the bottom of the filo. Top each finger with 1 tsp cranberry sauce, then sprinkle over a few chopped walnuts.
STEP 2: Roll up the filo from the bottom. Cut into three parcels, and twist the ends to seal. Brush with more butter and sprinkle with poppy seeds. Repeat with the remaining ingredients. Bake for 10 mins.
16 cocktail blinis
120g garlic & herb cream cheese
120g smoked salmon trimmings
20g tub cress
STEP 1: Warm the blinis following the pack instructions.
STEP 2: Spread the blinis with the cream cheese, lay the salmon trimmings on top and scatter over the cress. Season with black pepper and serve immediately.
18-24 thin rashers smoked pancetta
150g Bavarian smoked cheese, trimmed and cut into 24 pieces
a few rosemary sprigs
STEP 1:Heat oven to 200C/180 fan/gas 6. Carefully wrap the pancetta around the cheese pieces (you may not need a full slice of pancetta for each piece of cheese, depending on the size). Can be done two days ahead and kept covered in the fridge.
STEP 2: Put the rosemary sprigs on a baking tray and place the cheese in blankets on top. Roast in the oven for 15 mins until golden and crispy. Serve immediately but be careful, as they will be molten hot inside.
150g/5½oz plain flour
75g/2¾oz Parmesan (or similar vegetarian hard cheese), grated
100g/3½oz unsalted butter, softened
1 free-range egg yolk
STEP 1: Mix all the ingredients together – using bowl and spoon, electric mixer or food processor as wished – until a golden dough begins to form a clump.
STEP 2: Turn it out onto a surface and knead for about 30 seconds until smooth, then divide into two.
STEP 3: Take the first half and, using your hands, roll it into a cylinder, as uniform as possible without stressing over it, about 3cm/1¼in diameter. Make sure the ends are flat, too, so that the cylinder resembles a roll of coins. Now wrap this up in a piece of cling film, twisting the cling film at the ends, like a Christmas cracker, and put the roll in the fridge, then proceed in the same way with the remaining half of the dough.
STEP 4: Preheat the oven to 180C/375F/Gas 4 while the dough rests in the fridge for about 45 minutes, by which time you should be able to cut them into thick slices easily; aim for about 1cm, think fat pound coins or similar.
STEP 5: Arrange on a baking sheet lined with baking parchment and put in the oven for 15-20 minutes, when they should be just beginning to turn a pale gold at the edges. Remove from the oven, then leave to cool (if you can) before eating.