Canapes with Pomegranate Champagne

Method

Blinis with soured cream & smoked salmon and dill

1. Sieve the flour into a bowl, add the beaten egg and the milk slowly, mixing to a creamy batter, allow to settle before pouring into a hot oiled fry pan.
2. Cook lightly and turn when golden, only once, cool and decorate with soured cream and smoked salmon.

Mini goats cheese tartlets with savoury parmesan pastry and goats cheese filling.

1. Place all the pastry ingredients in a food processor and whiz until they bind together to form a soft dough.  Roll out to the thickness of 1cm / ½ inch, to line a rectangular dish approximately 10” x 6”.
2. Heat the oil in a small frying pan. Add the onion and spinach, cook lightly for 1 minute.  Pour into the pastry case.
3. Top with goats cheese, crispy red onion, paprika & garnish

Mini wholemeal scones with king prawns & mayonnaise

1. Place all ingredients in a bowl, cut and rub in the fat, rub in the butter and use the buttermilk to mix to a stiff dough.
2. Roll out and cut into scones 1 inch thick and bak in the oven at 200°C / Gas Mark 6 for 15 minutes
3. Cool, split and decorate with mayonnaise & king prawns.