Fancy some festive canapes. Gilly Robinson shares her favourites Whether it’s a Christmas drinks party or a New Year’s Eve bash, everyone loves canapes Teriyaki salmon skewers Makes 26 bite-sized pieces Ingredients 2 garlic cloves, crushed 1 thumb nail size piece fresh ginger, sliced Juice of one lime 1tsp sesame oil 5tbsp soy sauce 4tbsp clear honey 500g salmon fillet, boned and skinned Black sesame seeds to garnish Method Put the garlic, ginger, lime, oil, soy and honey in a bowl and stir well. Cut the salmon into cubes of equal size (enough for 26 bite size piece) and toss in the sauce. Pre heat the oven to 190c/gas 5. After 10 mins remove the salmon from the sauce. Reserve the sauce and reduce to a thicker consistency, by boiling in a sauce pan. Skewer the salmon and place on a baking sheet, cook for five mins and remove. Brush with the reduced sauce and sprinkle with sesame seeds. Serve at once. Spinach, fennel and ricotta cakes Makes 40 and they freeze (without topping) Ingredients 80g fresh spinach ½ tsp cumin seeds 1 ½ tsp fennel seeds 1tbsp vegetable oil 180g ricotta cheese, plus a little extra to serve 70g plain flour 1tsp baking powder 2 eggs, separated 100ml milk Large pinch salt Extra oil for frying Spring onions for garnish Method Chop the spinach in a food processor or chop very fine. Warm the seeds in the oil but do not get too hot or they will be bitter. Add the seeds, ricotta, baking powder, flour, egg yolks and milk to the processor and mix well. Whisk the whites until stiff and fold into the spinach mixture. Heat the extra oil in a frying pan and drop in small amounts of the mixture (about 5 at a time) and fry for 30 seconds on each side. Turnover and cook the other side for 30 seconds and keep warm. Continue with the rest of the mixture. Top with extra ricotta and very finely chopped spring onions. Prosciutto, pear and bluemin white rolls Makes 10 Ingredients 5 slices Prosciutto, cut in half length ways 2 ripe pears, peeled cored and cut into 10 sticks 200g Bluemin white cheese, cut into 10 pieces Small handful rocket (20 leaves approx.) Lay the prosciutto on cling wrap or baking paper and lay a piece of pear, cheese and two rocket leaves on each so that a little is sticking over the edge and roll up using the cling wrap or paper to help with this. Trim one end neatly and serve Shepherd’s Purse Bluemin White is recommended but any semi soft cheese can be used and sage leaves work well as long as they are very fresh and tender. About The AuthorGilly Robinson Gilly Robinson is head tutor at Malton Cookery School Let us know what you think comments