1
Spicy prawn skewers. Marinate 150g cooked prawns in zest and juice of 1 lime, 1 tbsp soy sauce, ½ finely chopped chilli, 2 tsp grated fresh ginger and 1 tsp clear honey for 20 mins–1 hr. To serve, lay each prawn on a baby spinach leaf and thread a cocktail stick through (makes 28).
2
Stuffed prosciutto balls. Mash 100g feta with ½ finely chopped chilli, 2 tsp chopped mint and zest and juice of ¼ lemon. Roll into 24 small balls. Quarter 6 prosciutto slices lengthways, then wrap each prosciutto strip around a feta ball (makes 24).
3
Cucumber salmon. Cut 1 large cucumber into 20 thick slices and scoop out some of the seedy middle, leaving a dip. Mix 200ml crème fraîche with zest of 1 lemon and freshly ground black pepper, then spoon 1 tsp into each dip. Top with a piece smoked salmon, lemon zest and some black pepper (makes 20).
4
Festive crackers. Take 20 small crackers (we used Morrisons Gouda cheese & mixed seeds cracker bites) or 20 homemade crostini. Spread 1 tsp red pesto onto each cracker, top each with a piece of mozzarella from a 125g ball and garnish with basil leaves (makes 20).
5
Curried chicken poppadums. Arrange a 75g tub mini poppadums on a plate and slice 85g cooked chicken so there’s 1 piece per poppadum. Mix together ½ tsp curry powder, 100ml crème fraîche and zest of ½ lemon, put 1 tsp in each poppadum with ½ tsp mango chutney, then finish with a slice of chicken and some chopped coriander. Best assembled just before serving so the poppadums stay crisp (makes 20).
6
Christmas mojitos. Put 140g fresh or frozen cranberries, a handful mint and 2 tbsp brown sugar in a bowl. Crush with the end of a rolling pin, then add a couple of handfuls of crushed ice and stir to mix. Add a shot of vodka to 6-8 tall glasses, divide the cranberry crush between them, then top up with cranberry juice and sparkling water (serves 6-8).

Source: bbcgoodfood.com

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