Neven Maguire's Perfect Canapés

INGREDIENTS

Black Pudding & Apple Croûtes:

• Rustic wheaten bread (cut into squares)
• Sticky fig relish
• Handmade black pudding
• Bramley apple sauce

Neven's Top Tip: Cook the black pudding according to the pack instructions, then cut the wheaten bread into squares. Smear on the relish before placing the pudding on top and garnish with the apple sauce. Serve warm.

Chicken Liver Paté & Red Onion Relish Crackers:

• Fig, date & sultana crackers
• Chicken liver pâté
• Red onion relish

Neven's Top Tip: Remove the pâté from the fridge at least 30 minutes before serving, place a teaspoonful on top of each cracker and garnish with the red onion relish. Serve at room temperature.

Smoked Salmon Bites:

• Rustic wheaten bread (cut into squares)
• Smoked trout pâté
• Smoked salmon strips
• Fresh tartar sauce
• Fresh dill sprigs

Neven's Top Tip: Remove the pâté and salmon from the fridge at least 30 minutes before serving, place a teaspoonful of the pâté on top of the sliced bread followed by a neatly rolled strip of salmon and garnish with the tartar sauce and fresh dill. Serve at room temperature.

Ardsallagh Goat's Cheese with Cranberry & Beetroot:

• Poppy & roasted sesame crackers
• Ardsallagh goat's cheese with cranberry
• Spiced beetroot relish

Neven's Top Tip: Remove the goat’s cheese from the fridge at least 30 minutes before serving, place a teaspoonful of the relish on top of the cracker followed by another spoonful or quenelle of the goat’s cheese. Serve at room temperature.

Proscuitto with Apple Remoulade on Crackers:

• Multiseed rye crackers
• Red Prince apple
• Buttermilk ranch dip
• Wholegrain mustard
• Italian prosciutto

Neven's Top Tip: Remove the prosciutto from the fridge at least 30 minutes before serving. Add the juice of a lemon to a cupful of water and soak the sliced apple for 5 minutes before draining and rinsing them – this will prevent the apple from browning. Place a teaspoonful of the ranch dip on top of the cracker followed by a neatly rolled strip of Prosciutto, garnish with a couple of slices of apple and top it off with some wholegrain mustard. Serve at room temperature

Gherkin & Cheddar Toasts:

• Sliced wholemeal bread (cut into fluted circles)
• Gherkin & mustard relish
• Mature Drinagh Cheddar, grated
• Fresh chives

Neven's Top Tip: I like to prepare these in advance and toast them in small batches so they are served warm throughout the evening. Smear the gherkin relish on the circles of sliced bread and top with the grated cheddar. Toast under the grill until the cheese has melted then garnish with the fresh chives.