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This is yet another favourite and blissfully easy bread, which is crunchy and crusty on the outside and soft and squidgy within.
Easy, elegant and bound to go down a treat with your guests, these little quail's eggs need nothing more than good salt and pepper to give them plenty of party pizazz!
For a fresh approach to party nibbles, I offer you these magic little savouries that can be served warm from the oven or, if made in advance, frozen, defrosted and re-heated. First some simple muffin mathematics: the basic muffin recipe makes 24
This is for people who don’t like things too sweet but, that said, if you do, add a tablespoon of sugar to the filling.
This is just perfect for the party season, as it will feed a lot of people as a first course and is very little trouble to make. Serve with crusty bread cut into thick slices, then toasted.
Focaccia is an Italian flat bread made with olive oil. The flavour of the oil is important, so it's advisable to use a good, strong, fruity virgin olive oil for this.
These are served at Norwich City Football Club and are always enjoyed by vegetarians and meat-eaters alike. They can be made in advance, if entertaining, and are a brilliant way to incorporate healthy pulses in the diet.
This is my adaptation of an Elizabeth David recipe. I never actually made it from her book, but one of my favourite restaurants, Chez Bruce, in Wandsworth, London, regularly serves it as a first course.
This is a simple salad of leaves with a bit of bite to them.
This is a really gutsy snack, served on toasted French bread, and redolent of sunny picnics in Provence!
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