These Christmas canapés are perfect for a festive get-together or to warm up to the main event on the big day…

1. Quorn sausage & cranberry rolls

Meat-free sausage rolls are a treat for all at Christmas – whether you’re a vegetarian or not!

Ingredients

• 1 pack Quorn Cocktail Sausages
• 50g cranberry sauce
• 1 egg
• 375g ready rolled puff pastry sheet

Method

1. Divide the puff pastry sheet into 12 equal sized rectangles.
2. Wrap one Quorn Cocktail sausage and 2/3 teaspoon of cranberry sauce in a rectangle of pastry.
3. Using a fork, make indents to seal the sausage roll at the seam. The sides can be left open (the remaining rectangle could be used for small decorations).
4. Whisk the egg and lightly brush over each roll.
5. Bake in a pre-heated oven at 180°C for 15 mins (or until golden on top).

2. Queens in blankets

Festive-themed canapés are always a hit and this twist on the classic pig in blanket will be a real crowd pleaser.

Ingredients

• 16 Gordal (Queen) olives
• 8 slices Serrano ham
• 1 jar onion marmalade or similar store-bought chutney

Method

1. Empty the jar of onion marmalade/chutney into a piping bag, cut off the end and fill the centre of each olive.
2. Halve the slices of Serrano ham lengthways.
3. Roll each olive up in a strip of ham and place on a baking tray.
4. Pan fry or bake in the oven at 200°C until evenly crisp.
5. Serve warm.

3. Sirloin of Scotch beef on potato cakes 

This decadent canapé is definitely worth the prep time and has bundles of Christmassy flavour.

Ingredients

• Leftover roast Scotch Beef or seared Scotch Beef fillet if you don’t have any leftovers
• Wholegrain mustard
• Crème fraiche
• 300g leftover mashed potatoes (or 1 packet good quality premade mash)
• 50g butter
• 1 onion, finely chopped
• 100g medium oatmeal
• Sea salt and freshly ground black pepper
• A large handful of chopped parsley or chives

For the pesto

• 50ml extra virgin olive oil
• 1 clove garlic, crushed
• 30g fresh oregano leaves
• Juice of 1 lime
• Half a mild-ish green chilli, deseeded

Method

For the potato cakes

1. Melt the butter in a pan and gently sweat the onion until it begins to turn soft and golden.
2. Stir in the oatmeal so that it absorbs the butter and starts to toast, and then add it to the mash with the seasoning and herbs. Mix everything together well.
3. Roll everything into a cylinder shape and wrap in cling film or greaseproof paper to keep the shape. This will make it easy to slice little discs for canapés.
4. Preheat the oven to 160°C or 180°C without a fan (gas 4). Slice the Skirlie mash into little discs and place on a roasting tray brushing with olive oil or melted butter and bake for 15 minutes at the top of the oven until they are golden.

For the pesto

1.  Blitz in a food processor or hand blender until it has a pesto like consistency.

Assemble

1. Dot a little Scottish wholegrain mustard and crème fraiche on each potato cake then top with a slice of roast beef on top
2.   Finish with a sprinkle of the oregano pesto.

4. Mini filled baked potatoes

The perfect mouthful of creamy potato goodness!

Ingredients

• 300g new potatoes
• 2 tbsp olive oil
• Salt and pepper
• 2 tbsp cream cheese
• Small bunch chives, chopped
• 130g smoked salmon

Method

1. Place the new potatoes on a baking tray, drizzle with oil and sprinkle salt and pepper and cook in the oven for 45 minutes at 190°C.
2.  Mix the cream cheese and chives in a bowl and season.
3. Once the potatoes are done, take them out of the oven and cut them to create a space for the filling.
4. Fill each potato with a tablespoon of the cream cheese mixture and topped with a slither of smoked salmon.
5. Finish with chives and one last crack of pepper.

5. Tofoo and fig canapés

Make sure your canapés are packed full of flavour – these delicious fig and tofoo bites are simply gorgeous.

Ingredients

• 1 pack Naked Tofoo
• 1 tbsp olive oil
• ½ tsp cayenne pepper
• 1 tsp paprika
• 2 tbsp maple syrup
• 50g walnuts
• 12 small figs
• Fresh basil leaves
• Toothpicks

Method

1. Preheat the oven to 180°C/160°C Fan, Gas Mark 5.
2. Cut the Tofoo into 12 cubes approx. 2cm square. Place in a bowl and mix with the olive oil, cayenne pepper and paprika. Season with salt and pepper
3. Cut a cross into the top of each fig, cutting halfway down.
4. Take a piece of marinated Tofoo and place inside the cut of the fig. Secure by skewering a toothpick through the side of the fig.
5. Once all the figs are filled, place on a baking tray, and place a walnut half on top of each. Drizzle with the maple syrup then bake in the oven for 15-20 mins until softened and caramelised.
6. Place on a serving plate and scatter with basil leaves. Serve warm.

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