Petite, tantalising and delicious morsels are all that are required as the festive time of the year speedily encroaches.
A one-bite mouthful is the rule so you can chit-chat without picking crumbs from your cleavage and most importantly, hold a cocktail and a napkin at the same time.
I have made some tasty small fritters from grated courgette and chickpeas, bound with creamy goat cheese and gently fried then paired with a chervil and roasted garlic mayo. Light but decadent, they are paired perfectly with a glass of Champagne.
Golden crumbed croquettes made from flounder and mashed white beans with plenty of lemon are delicious dipped into a parsley and caper sauce and served with a glass of sauvignon or an icy beer.
Warm tapenade and tomato tarts with basil look elegant and if you make your own pastry - which will be buttery and delicate - your guests will instantly be able to taste the difference from shop-bought ones and be awfully impressed.
Chef's tip
If making your own pastry, make sure the butter is cold and that the pastry rests for 30 minutes before rolling followed by another 10 minutes after lining the tins to prevent shrinkage. Use commercial shortcrust pastry, not puff pastry as an alternative.
