New Year’s Eve Canapes

• 300g new potatoes
• 2 tbsp olive oil
• Salt and pepper
• 2 tbsp cream cheese
• Small bunch chives, chopped
• 130g smoked salmon

Heat your oven to 200°C, toss new potatoes in olive oil, salt and pepper, then roast for 25–30 mins until golden and crispy. Let them cool slightly, then slice open and fluff the insides a bit. Mix cream cheese with chopped chives, then spoon into each potato. Top with a ribbon of smoked salmon and a few extra chives to finish.

• 45ml sunflower oil
• 100g plain flour
• 2 eggs
• 65ml milk
• Salt and pepper
• 90g fillet beef
• Drizzle of sunflower oil
• 2 tbsp crème fraiche
• 1 tsp horseradish (creamed)
• Small bunch parsley

Pop your oven on at 220°C and get a mini muffin tin sizzling with sunflower oil. Whisk up flour, eggs, milk, salt and pepper, pour into the hot tin and bake for 15 mins till golden and proud. While they puff up, sear your beef fillet for a couple of minutes each side, then slice it nice and thin. Stir horseradish into crème fraîche for a creamy kick. Stack each pud with beef, a dollop of horseradish cream, and a sprinkle of parsley.

• 300ml sunflower oil
• 6 quails’ eggs, cooked in boiling water for 2 minutes, cooled and peeled
• 70g sausage meat
• 20g plain flour
• 1 egg, beaten
• 50g fine dry breadcrumbs

Heat sunflower oil in a deep pan to 170°C. Gently wrap each soft-boiled quail egg in sausage meat. Roll in flour, dip in beaten egg, then coat in breadcrumbs. Fry in batches for 3–4 minutes until golden and crisp. Let them cool slightly, then serve warm or cold — perfect little bites with a big crunch!