From pies and tarts to fishcakes, curries and casseroles, savoury recipes are the mainstay of everyone's repertoire. With almost 1400 recipes on the site, there are literally hundreds of mouthwatering ideas to choose from...
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 wonderful, oven-baked risotto is a treat for vegetarians and slimmers alike: Delia has unearthed an ingredient that adds creaminess without calories. Bet you can't guess what it is!
I always part company with mint sauce if it's made with malt vinegar which completely overpowers the flavour of the lamb, but the following sauce - my grandmother always served with lamb.
This is a really gutsy snack, served on toasted French bread, and redolent of sunny picnics in Provence!
You could use frozen kipper fillets for this, but even better would be a proper kipper. By the time you've removed the skin and bones from one medium-sized kipper you should be left with approximately 4 oz (110 g) fish.
Sea bass fillets are readily available and the simple salsa verde gives them a touch of luxury. This wonderful summery recipe serves two but can easily be doubled for easy entertaining.
Vegetarians are often overlooked at barbecues, so tempt them with these moreish meat-free kebabs and don’t be surprised if the meat eaters want some too!
This is a very Greek combination where, authentically, the filling gets wrapped in pastry parcels, this version, though, has less pastry and is much prettier to look at.
This galette recipe calls for lovely ripe red tomatoes for colour, and the preferred cheese in our house is Crottin de Chavignol, but any firm goats' cheese will do.
These are so moreish that I don't think your guests could possibly survive on just one. They are simple to make and freeze superbly once cooked, provided you defrost and re-heat them in a hot oven for about 4 minutes before serving.
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