finger food

Get the party started with these spicy appetisers. The poppers are stuffed with a garlicky cream cheese and bacon filling and are coated in panko breadcrumbs.

Bacon and cheese-stuffed jalapeño poppers recipe

extra virgin olive oil, plus extra for shallow-frying

shortcut bacon rashers, finely chopped

garlic clove, crushed

cream cheese, softened

green onions, thinly sliced

oregano leaves

tasty cheese

jalapeno chillies

plain flour

eggs, lightly beaten

panko breadcrumbs

Greek-style yoghurt, to serve

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The family will love these tasty little pork mince parcels wrapped in lettuce leaves.

San choy bau recipe

peanut oil

garlic cloves, crushed

ginger,

lean pork mince

soy sauce

oyster sauce

shallots, thinly sliced

lime, juiced

sesame oil

beansprouts,

lettuce leaves

coriander leaves

peanuts,

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Make this delicious, exotic starter a part of your Springtime barbecue feast.

Lamb kofta

1kg lamb mince

brown onion, chopped

chilli flakes

mint leaves

parsley leaves

mild paprika

ginger

cumin

coriander

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For a mouth-watering starter, you can't go past these sticky pork belly bites. Best of all they only take 15 minutes to make!

Sticky pork belly bites

olive oil

pkt Coles Pork Belly Bites

sweet chilli sauce

honey

garlic

spring onion, thinly sliced

red chilli, thinly sliced (optional)

Recipe video above. Crostini - with 8 fabulous topping ideas, with an emphasis on festive holiday toppings! Think - colour, Christmas flavours, easy to make in large batches, and super economical.The crostini bread can be made days in advance, it stays crispy for ages!Quantity - specific for each Topping in ingredients list.

Crostini - 8 delicious ways!

artisan type baguette or French stick (,

tbsp extra virgin olive oil

Salt

garlic (,

400 grams/ 14 oz cherry tomatoes

basil leaves (, finely sliced)

salt

tbsp balsamic glaze (, store bought or homemade)

spreadable cream cheese

lemon

lemon juice

dill (, finely chopped)

500 grams/ 1 lb smoked salmon (,

baby capers

dill (,

olives

250 grams/ 8 oz ricotta (,

500 grams/1 lb prawns/shrimp (, peeled and deveined)

garlic (, minced)

salt and pepper

olive oil (, separated)

eschallots/French onions (, finely chopped)

coriander/cilantro leaves (, finely chopped)

lime juice

avocados (, halved and seed removed)

strawberries

thyme leaves

tbsp honey

cheese

/ 6 ounces rare roast beef (, shaved

tsp Hot English Mustard (or more, if you’re brave!)

baby rocket/arugula leaf (, for garnish)

parsley (, finely chopped)

cranberries

black olives (, finely chopped)

/ 5 ounces frozen peas

tbsp mint leaves (, finely chopped)

Extra virgin olive oil (,

tbsp parsley (, finely chopped)

red chilli (cayenne peppers) (, finely chopped)

Preheat oven to 160°C / 320°F (all oven types).

Brush bread with oil, sprinkle with salt, flip and repeat. Bake 5 minutes.

Remove, then rub the surface lightly with garlic. Bake for a further 5 minutes until completely crispy, then remove and cool fully before topping.

Crostini

Place all ingredient except balsamic glaze in a bowl and gently toss. Taste and add more salt &amp; pepper if desired. Spoon onto crostini, then drizzle with balsamic glaze. Done!

Caprese:

Mix cream cheese, lemon zest, lemon juice, dill, salt and pepper. Spread on crostini, then fold salmon on top. Top with 3 capers, sprig of dill. Serve!

Smoked Salmon with Dill Cream Cheese:

Finely chopped antipasto mix. Smear crostini with ricotta, pile of antipasto. Ready!

Mediterranean:

Cook prawns: Toss prawns with 1 tbsp oil, garlic, salt and pepper. Preheat large skillet over high heat with 1 tbsp olive oil. Add half the prawns and cook until just cooked. Remove, then repeat with remaining prawns.

Cool, then chop into 0.75cm / 1/3&quot; pieces and transfer to bowl. Add 1 tbsp olive oil, eschallots, coriander and lime. Toss, then add more salt and pepper to taste.

Assemble: Smear crostini with avocado, then spoon over shrimp. Transfer to serving platter.

Garlic Prawn/Shrimp Avocado:

Spread crostini with goats cheese. Top with layered strawberry slices. Drizzle with honey just before serving, sprinkle with thyme.

Strawberry Goats Cheese:

Spread crostini with as much English Mustard as you dare(!), then cream cheese. Drape with a piece of beef, top with sprig of rocket.

Rare Roast Beef with Hot English Mustard:

Mix Tapenade ingredients in a small bowl. Set aside for at least 30 minutes to let the flavours meld, then taste and add salt if required.

Spread crostini with goats cheese. Pile on Holiday Tapenade. Serve!

Holiday Tapenade:

Pea puree: Boil peas per packet directions until soft, then drain well. Transfer to small bowl. Add garlic, parmesan, olive oil, salt and pepper. Blitz with handheld blender stick until smooth. Stir through mint and lemon juice. Set aside to fully cool.

Prawns: Peel then chop meat into 0.75 - 1 cm pieces.

Assemble: Smear crostini with pea puree. Pile on prawn, drizzle with olive oil, sprinkle with parsley and chilli.

Chilli Mint Prawns on Parmesan Pea Puree:

There’s nothing not to love about freshly baked manakish (Lebanese flatbreads). Thankfully, they’re super easy to make at home.

5-Ingredient Manakish (Lebanese Flatbreads)

active dry yeast

water (warm)

flour

tsp sugar

tbsp Za'atar

oz halloumi

lemon (for serving)

5-ingredient manakish (Lebanese flatbreads)

Dissolve yeast in lukewarm water. Add flour, salt, and sugar to a bowl. Make a well and add yeast mixture, followed by one third of the olive oil. Work into a dough using your hands and knead for 5 min. until elastic. The dough should spring back when poked with your finger. Form dough into a ball, place in a large bowl, oil the top, and cover with plastic wrap. Set aside somewhere warm for 1 hr.

Once the dough has risen, roll out into a log and divide into 4 equal pieces. Place on a parchment-lined baking sheet and press out slightly into flatbreads. Cover with a clean kitchen towel and let rise again while you prepare the topping. Mix the Za’atar with remaining olive oil. Grate halloumi on the largest side of a box grater, then add to the Za’atar mixture and mix to combine.

Preheat oven to 200°C/400°F. Stretch out the flatbreads and dimple the surfaces with your fingertips. Top each generously with the Za’atar-halloumi mixture and drizzle more olive oil, if desired. Transfer to oven and bake for approx. 8 min. Serve immediately with lemon wedges. Enjoy!

Skip the queues and zoom to the express lane with only five ingredients — that way you'll be home quicker to cook and enjoy this delicious meal.

Spinach & Feta Turnovers

English spinach, ends trimmed, washed, shredded

eggs

feta, crumbled

Spinach & feta turnovers

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These Baked Pepperoni and Cheese Crescent Pizza Rolls are the perfect appetizer or snack. The pizza rolls are so warm and gooey! The flaky crescent roll is buttery and savory.

Baked Pepperoni And Cheese Crescent Pizza Rolls

crescent rolls (2 8-count packages)

pepperonis

Mozzarella,

¼ C pizza sauce,

T butter

¼ tsp Italian Seasoning

¼ tsp garlic salt

Baked Pepperoni and Cheese Crescent Pizza Rolls

Preheat oven to 375 degrees. Line a baking...

Preheat oven to 375 degrees. Line a baking pan with parchment paper.

Separate crescent dough into 16 triangles. Starting at...

Separate crescent dough into 16 triangles. Starting at the widest part of the triangle place 2 pepperoni, side by side.

Top with mozzarella (about 1 tablespoon) and lightly...

Top with mozzarella (about 1 tablespoon) and lightly top with pizza sauce, about ½ teaspoon.

Roll the ingredients up in the crescent roll,...

Roll the ingredients up in the crescent roll, tucking in the edges and pinching together to seal.

Repeat until all crescent rolls are made. Place...

Repeat until all crescent rolls are made. Place rolls on baking sheet with parchment paper.

Melt butter in a microwavable bowl and stir...

Melt butter in a microwavable bowl and stir in Italian seasoning and garlic salt.

Brush melted butter and seasoning on each crescent...

Brush melted butter and seasoning on each crescent roll.

Bake 10 minutes at 375 degrees.

Warm up the rest of the pizza sauce...

Warm up the rest of the pizza sauce in a sauce pan on the stove.

Serve warm crescent rolls with pizza sauce for...

Serve warm crescent rolls with pizza sauce for dipping!

Great party starters and a good way to fill up hungry teenagers.

Potato Puffs

bread

potato

cheese grated

onion

bacon rashers chopped

paprika

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These vegetarian tartlets make great finger food for a festive drinks party

Goat'S Cheese & Cranberry Tartlets

egg, beaten

tbsp cranberry sauce

goat's cheese logs

thyme leaf

olive oil, for drizzling

Goat's cheese & cranberry tartlets

Preheat oven to fan 200C/conventional 220C/gas 7. Lay pastry on a floured work surface. Using a round 7.5cm round pastry cutter, cut out as many circles as possible.

Sit them on oiled baking sheets and score a circle about 2.5cm in from the edge of each disc by pressing gently with a 5cm cutter. Pierce the middle of each with a fork, brush with egg and top with a little cranberry sauce or chutney.

Slice the cheese 5mm thick so you have a slice per disc (discard end rinds). Lay a slice on each tartlet, then top with thyme leaves, a drizzle of oil and a twist of black pepper.

Bake for 10-15 minutes until the cheese is golden and the pastry crispy. Cool for 5 minutes and serve warm, garnished with rocket leaves.

In just about 30 minutes, you can make a much better tasting version of the frozen, pre-packaged French bread pizza.

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