Canapé Difficulty **

Falafels with houmous

Cook the falafel until hot in the middle. Slice each in half and place cut side up on a tray. When cooled top with a little houmous, crispy fried chickpeas and chopped parsley.

Pesto and sundried tomato palmier

Take a sheet of rolled puff pastry, spread half of the sheet with pesto and the other half with sundried tomato paste. Roll from the outside to the middle, so you have two rolles encasing the filling that meet in the middle. Wrap in parchment paper and leave in the fridge for 1 hour. Unroll the palmier and cut into 1 cm pieces, place onto a baking sheet and cook until golden and crisp.

Butternut squash and sage arancini

Make a butternut and sage risotto with by blending squash, red onion and garlic in a food processor. Cook in butter and oil until softened. Add the rice and cook for a few minutes. Add wine and cook out. Add stock and cook util rice is just tender, finish with parmesan. Leave to go cold. Roll 1 tbsp of the risotto into balls, cover in breadcrumbs and fry until golden. Serve with a little extra parmesan and a spicy tomato sauce.

Ham hock croquettes with piccalilli

Place cooked and cooled ham hock into a food processor with gherkin, bbq sauce, parsley and blend until smooth.Shape the ham hock mix into croquette shapes and breadcrumb. Fry until golden and just before serving and a teaspoon of piccalilli to each with a little chopped chive.

Spiced pumpkin soup shots.

Cook onion, garlic, red chilli in olive oil until softened. Add chopped pumpkin, ground coriander and ground cumin, cook for 1 minute. Add vegetable stock and seasoning, cook until the pumpkin is soft. Blend until smooth. Serve in shot glasses topped with a little crème fraiche and chilli flakes.