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
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


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)
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


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
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 Author

Gilly Robinson is head tutor at Malton Cookery School

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