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Pate on crostini with red onion marmalade and fresh thyme

Crostini, sliced baguette, rubbed with olive oil and baked until crisp. For the onion marmalade:Place all ingredients into a pan, bring to the boil and keep cooking until all the liquid had evaporated and the onions are sticky.

Maple and mustard glazed chipolatas

Place the maple syrup and grain mustard into a bowl with the rosemary and stir. Add the sausages and leave for 30 minutes. Place onto a lined baking tray and cook under a hot grill until cooked through.

Brie bites with watercress Aioli

Cooke the brie bites until golden. For the Aioli: Place mayonnaise, garlic and watercress into a food processor and blend until smooth.

Filled baby jackets.

Cook quite large new potatoes in the oven until tender. Cut in half and scoop out the middle. Bake the shells until crisp. Lightly whisk egg whites with blue cheese, fold the potato and place back into the jacket skins. Bake until golden. Before serving scatter with finely chopped crispy bacon and chopped spring onion

Chicken skewers with curried spice and mango chutney

Place the chicken skewers onto a lined baking sheet. Brush all over with Indian curry paste and cook under a hot grill. Before serving, brush with mango chutney and finish with chopped coriander and spring onions.