Berry Mary - Mary Berrys Absolute Favourites

T HE TRICK WITH CANAPS AND FIRST COURSES is to choose something that will both delight the eye and tempt the tastebuds but without you having to assemble too much at the last minute when you should be mingling with your guests. Its with this in mind that Ive gathered together here a selection of recipes that really fit the bill for any occasion, from a more formal drinks party to a meal with friends and family.

When youre serving canaps, its best to restrict the selection to only three or four so that they stand out and can be really savoured by your guests. I always include dips among these, to be served with a selection of vegetable crudits, and the Two Quick Dips here (see ). The ready-made croustade cases that Ive used for these are a real godsend when it comes to preparing dainty nibbles for a drinks party. They make it so simple to put these together, while looking as though youve gone to a lot of effort!

When asparagus is in season, nothing could be nicer as a first course either served on its own with a little butter or hollandaise sauce (see ), which are ideal for preparing ahead as they can be frozen, if need be, and reheated in a trice.

My chief tip for selecting a first course is to go for one that can be made up and placed ready on the table before your guests sit down, allowing you to concentrate instead on guiding people to their places and filling their glasses. The Smoked Trout, Avocado and Tomato Tians (see ) are the perfect dish for a dinner-party starter as they both look impressive and can be prepared well in advance.

Soup is ideal for colder days, but because its difficult to keep warm, Id reserve it for a meal with a few friends rather than a large formal gathering. Ive included three of my favourites here: Creamy Asparagus (see ) any of which could be served on their own for lunch with some good bread on the side.

T HESE TWO DIPS REALLY COMPLEMENT EACH OTHER and are great for a party to serve with bread sticks, tortillas, crisps or vegetable crudits.

S ERVES 6

P REPARE AHEAD
This dip can be kept, covered, in the fridge for up to 3 days.

300ml (10fl oz) soured cream

2 tbsp chopped parsley

2 tbsp chopped mint

2 tbsp chopped basil

1 garlic clove, crushed

1 tbsp lemon juice

salt and freshly ground black pepper

Measure everything into a bowl, season well with salt and pepper and mix to combine.

Cover with cling film and chill in the fridge for a minimum of 2 hours for the flavours to combine and develop. The longer you leave the dip, the stronger it will taste.

P REPARE AHEAD
This dip can be made up to 4 hours ahead.

2 ripe avocados, peeled and stoned

2 large spring onions, finely chopped

2 large tomatoes, quartered, deseeded and finely chopped

1 small red chilli, deseeded and finely chopped

juice of 1 lime (see tip )

1 garlic clove, crushed

salt and freshly ground black pepper

Roughly chop the avocado into tiny pieces, tip into a bowl and stir so that the pieces break up and squidge together. Add the remaining ingredients, mix well and season with salt and pepper.

Cover with cling film and chill in the fridge for at least 30 minutes for the flavours to develop. It will keep for a day in the fridge, but will discolour if left too long.

Soured Cream and Herb Dip and Avocado Guacamole with Tomato and Chilli

T HESE WILL BE EVERYONES FAVOURITE CANAP , young children included. With their light texture and intense cheesiness, theyll just vanish from the plate! I have used a whole packet of puff pastry here so it makes plenty, but halve the recipe if you wish to make fewer.

M AKES 128 SPIRALS (64 OF EACH KIND )

P REPARE AHEAD
The uncooked rolled squares can be kept for 12 days in the fridge. Once cooked, the spirals can be stored in an airtight container for 12 days and reheated to serve.

F REEZE
Freeze the cooked spirals and reheat for 10 minutes at 180C/160C fan/Gas 4. The uncooked rolls can also be frozen. Defrost in the fridge and cook as in step 5.

1 320g packet of ready-rolled, all-butter puff pastry

plain flour, for dusting

2 tbsp fresh red or green basil pesto

2 tbsp Dijon mustard

75g (3oz) mature Cheddar cheese, grated

75g (3oz) Parmesan cheese, grated paprika, for sprinkling

1 egg, beaten

salt and freshly ground black pepper

Preheat the oven to 220C/200C fan/Gas 7. Line two baking sheets with baking paper.

Unroll the pastry and lay on a floured work surface (or see ). Roll out a little thinner, to form a square measuring about 36cm (14in) on each side. Using a sharp knife, cut the pastry in half. Spread the pesto over one half and the mustard over the other, making sure to spread right to the edge of the pastry. Scatter the cheeses over each half and season with salt and pepper, then sprinkle the mustard side with paprika.

Slice each half in half again widthways and divide each into four squares, so that you have 16 squares in total, each measuring 9cm (3in).

Roll up each square tightly to make a sausage shape, brushing the last strip of pastry with the beaten egg mixture so that the roll stays stuck down. Wrap in cling film and chill in the fridge for 10 minutes. Unwrap and slice each roll into eight discs. Use a serrated knife to carefully saw through the pastry and avoid squashing the discs.

Lay the discs flat on the baking sheets, spaced slightly apart, and bake for 10 minutes or until puffed up, golden and crisp. Serve hot or warm.

TIPS

Roll out the pastry on a piece of cling film to stop it from sticking to the work surface. You can use the cling film to help roll up the squares, rolling it up with the pastry to make a tight sausage shape.

Dont forget to egg wash the last strip of pastry on each square, so the spirals do not unroll during cooking.

Cheesy Cheese Spirals

I DEAL FOR A FIRST COURSE , served with some dressed salad leaves, these are also great for a picnic or light lunch. Take them to the seaside to enjoy as you sit on the beach. Youll need the goats cheese in a tub, which is soft and spreadable, rather than the kind in a roll.

M AKES 8 TARTS

P REPARE AHEAD
Once cooked, these will keep for up to 2 days in the fridge.

F REEZE
The cooked tarts can be frozen. Defrost thoroughly at room temperature before serving the texture of the goats cheese topping may suffer if defrosted quickly.

F OR THE PASTRY

175g (6oz) plain flour, plus extra for dusting

100g (4oz) cold butter, cubed

1 egg, beaten

30g (1oz) walnuts, roughly chopped

salt and freshly ground black pepper

F OR THE FILLING