Clean the fish very well and roughly chop or press and set aside in a bowl. Peel and chop the garlic in small pieces. Finely chop the tomatoes and add to the fish along with the garlic. Add the parsley, mint and lemon rind. Mix well. Add the ready mashed potatoes, eggs, salt and pepper. Add some semolina if mixture is too sticky. Form small balls and lightly flat by hand. Pass the patties from some flour. Warm some vegetable oil in a deep pan and cook the patties from both sides until well cooked. When cooked, place on a paper towel to drain excess oil. Serve warm with some fresh salad and some tartar sauce.

Tip the flour, yeast and salt into a large bowl and mix together with your hands. Stir 300ml hand-hot water with the oil and honey, then stir into the dry ingredients to make a soft dough. 
Turn the dough out onto a lightly floured surface and knead for 5 mins, until the dough no longer feels sticky, sprinkling with a little more flour if you need it.
Oil a 900g loaf tin and put the dough in the tin, pressing it in evenly. Put in a large plastic food bag and leave to rise for 1 hr, until the dough has risen to fill the tin and it no longer springs back when you press it with your finger.
Heat oven to 200C/fan 180C/gas 6. Make several slashes across the top of the loaf with a sharp knife, then bake for 30-35 mins until the loaf is risen and golden. Tip it out onto a cooling rack and tap the base of the bread to check it is cooked. It should sound hollow. Leave to cool.

Chicken Filling – Cook some chicken breast and cut into small pieces. Add some mayonnaise, some soft cheese, fresh parsley, salt and pepper and mix well.

Tuna – Drain 2 large cans of tuna. Place in a food processer with a small onion, one garlic clove and a ¼ of a green pepper. Blend well. If need you may add 1 tablespoon of olive oil.

Olive and Feta Cheese – in a blender add 6 tbsp Three Hills Kunserva, 50g black olives, 30g capers and 50g feta cheese. Blend well. You may add some olive oil, or preferably extra virgin olive oil.

This is a super easy recipe and it look nice 😉However it is important that the grissini sticks are long and not broken. Also, choose good quality Italian ham known as Parma ham.

Slice each piece of ham in half and rotate it around the grissini stick. Be careful not to break any.

These party Bouchées are identical to vol au vents but much smaller. The term vol-au-vent means ‘fly with the wind” and for this reason puff pastry, a very light form of flaky pastry, needs to be used.

Filling for Party Bouchées

Ideally, it is best to prepare a basic filling, which you may separate into different bowls, and then add different ingredients and seasonings. This will give you a variety of pasty-filled boats. Do not overfill these bite-sized pastries as these pastries are normally eaten by hand and the filling may spill out of them.

Basic filling:

Place a tub of cream cheese into a bowl. Add some Hanini Creamylight, two hard-boiled eggs, cut into very small pieces, and season with salt and pepper. Mix well until it creates a homogeneous paste.

Varieties of fillings:

Tomato: Peel and cut tomatoes into very small pieces, Add to the basic mixture with a teaspoon of mustard. Mix well. Fill the pastries with the filling and garnish with tomato pieces on top.

Shrimp: Squeeze the juice of a lemon to the basic filling. Mix well. Fill the pastries with this filling and garnish with shrimps and a sliver of lemon on the top. If using frozen shrimps, follow the instructions on the packet.

Salmon: Fill the bouchées with the basic mixture. Cut the smoked salmon into very small pieces and garnish the pastry boats with a slice of lemon or caviar

Tuna: Drain the canned tuna. Mash the tuna and add to the basic filling recipe. Drizzle some drops of Pinto’s Sweet Chilli Sauce or Red Hot Sauce and mix well.

Mushrooms: Finely chop the mushrooms. In a pan melt a spoonful of butter and cook the mushrooms in the butter. Allow to cool. Add the mushrooms to the basic recipe and add some finely chopped parsley. Mix well and fill the pastry with the mixture.

Chicken: Cook the chicken and finely chop. Add to the basic filling recipe and add a spoonful of Mayor Tomato Ketchup. Mix well and fill the party bouchées.

Sift the flour in a large bowl, add the salt, sugar and yeast and amalgamate together well. Add the milk to the mixture. For best results, make sure the milk is warm, not hot! Knead the pastry dough well enough to get a highly smooth texture, and form into a ball. Place the dough in a bowl and cover with a damp cloth. Leave the bowl in a warm place and allow to rest for around 2 hours or until the dough doubles in size. Sprinkle some flour on a smooth clean surface. Knead the dough again with the palm of your hand and place again In the bowl. Cover again with the damp cloth and place in a warm place until it rises again. The rising process takes less time this time but this step will reduce the taste of the yeast. At this stage you may freeze the focaccia dough in a plastic bag, compressing it as much as possible and place in freezer. The dough will freeze well for up to 3 months. This recipe will produce approx. 800g of dough. Before cooking top up with your favourite toppings.

Heat the oven to a temperature of 1800C, gas number 4. In a bowl, mix well the Irkotta until very creamy. Add the grated cheese, nutmeg, salt and pepper and mix well together. Roughtly cut the cooked spinach leaves and add to the irkotta mixture. Add the beaten eggs and mix. Fill each pasta shell and set aside. Bring 1 large pot to a boil. Cover the sides of all pasta shells with the semolina and very gently add the past shells. The semolina is done in order to prevent the cheese mixture from coming out of the pasta shells. Leave the pasta ‘al dente’, it must not be fully cooked. In a separate oven dish, add the tomato sauce and gently add the pasta shells next to each other making sure the cheese area is looking upwards. Sprinkle the grated cheese, some salt and pepper and let cook for around 20 minutes. Serve hot.

Heat oven to 180C/160C fan/gas 4 and line two baking sheets with parchment. Using an electric hand whisk, cream the butter, peanut butter and sugar together until very light and fluffy, then beat in the egg and vanilla. Once combined, stir in the flour, bicarb and ¼ tsp salt.
Scoop 18-20 tbsps of the mixture onto the trays, leaving enough space between each to allow for spreading. Make a thumbprint in the centre of the cookies. Bake for 10-12 mins or until firm at the edges but still soft in the middle – they’ll harden a little as they cool. Leave to cool on the tray for a few mins before topping each biscuit with a peanut butter cup, Rolo or Malteser. Transfer to a wire rack to cool completely.
Heat the chocolate in the microwave in short bursts, or in a bowl set over a pan of simmering water, until just liquid. Scrape into a piping bag and leave to cool a little. Pipe the legs onto each spider, then stick two eyes on each. Leave to set. Will keep for three days in an airtight container.