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Snack Recipes
Quick thinking here, proving that a snack can be more alluring than a quick sarnie!
Makes 16 rollsPoppy Seed Rolls
Basically these are the familiar soft Vienna rolls – improved, I think, by a liberal sprinkling of poppy seeds.
Serves 4-6Oven-roasted Chunky Chips
These are, believe it or not, low fat – just one dessertspoon of oil between four to six people, so not quite as wicked as it would first seem.
Serves 12Stuffed Yellow Peppers with Pilau Rice, Currants and Toasted Pine Nuts
Make the peppers ahead for an easy dish when entertaining. Stuffing vegetables with a mixture of rice, nuts and dried fruit adds plenty of flavour and a very Mediterranean element.
Serves 4 for lunch or as a starter or 2 as a main courseWelsh Rabbit (Rarebit) with Sage and Onions
Cheese on toast with a difference, this easy classic snack is ideal when you are in need of speedy sustenance.
Serves 4 as a snack or 2 as a main courseCrumpet Pizza
Well, a crumpet pizza does make sense if you think about it – soft, squidgy bread that gets lightly toasted for just a bit of crunch, then all those wonderful holes so that the cheese and other ingredients can melt right down into it. And because cru
Makes a 1 litre jarPickled Shallots in Sherry Vinegar
One Christmas tradition in our family is returning from midnight Mass to freshly baked, crisp sausage rolls and equally crisp pickled onions. I have now discovered that shallots with a little sherry vinegar make a different, rather special version.
Serves 4Patatas Arequipo
A spicy Peruvian dish with a wonderful and unusual walnut sauce, made simple with the help of a top-class prepared potato ingredient. Colourful and light, it makes a great supper or lunch dish for vegetarians.
Serves 6Hummus Bi Tahini
If you want to make the proper authentic version of this you'll need to hunt out some tahini paste, which is available at supermarkets and health-food shops.
Serves 4Mexican Guacamole
The first time I ever used Tabasco (hot chilli sauce) was when I made my first guacamole. This spicy Mexican purée, made with fresh avocados, chillies and ripe tomatoes, is still a great favourite. Serve it as a first course with good crusty bread or
Makes ¾ pint (425 ml), serves 4-6Tapenade of Sun-dried Tomatoes, Olives and Basil
Tapenade, that strong gutsy pâté of minced olives, is converted into something more elegant and aristocratic if you replace half the amount of olives with sun-dried tomatoes. Serve it with ciabatta warm from the oven, or baked croutons brushed with o
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