Debbie Major and Matthew Drennan - Food for Friends

These mini poppadoms are easy to make and have a real zing about them. Perfect as a party nibble with drinks.

300g fresh cooked and peeled medium-sized prawns

1 tbsp tandoori curry paste

5 tbsp low-fat natural yogurt

Finely grated zest of 1 lime, plus lime wedges to garnish (optional)

Small handful of chopped fresh coriander, plus extra leaves to garnish

100g bag mini poppadoms

Mango chutney, to serve

1. Drain the prawns of any liquid, then pat dry with plenty of kitchen paper.

2. In a bowl, mix the curry paste, yogurt, lime zest and coriander together, then season to taste. Stir in the prawns to coat evenly in the mixture and set aside for 15 minutes to allow the flavours to develop.

3. Take about 30 whole poppadoms from the bag. Divide a small amount of the spiced prawns among each, then transfer to serving plates. Top each with a small blob of mango chutney and a fresh coriander leaf. Garnish each plate with lime wedges, if you like. Serve straight away.

Variation You dont always have to stick to using tandoori curry paste for these little bites; korma, rojan josh or laksa curry pastes would also all work well.

Serve these with a sweet chilli and lime dipping sauce as a light starter, or as an appetizer with drinks.

300g cod fillet, boned and skinned

200g raw shelled prawns

5 spring onions, chopped

2 tbsp Thai green curry paste

1 tsp grated fresh root ginger

2 tsp fish sauce

1 tbsp light soy sauce

Handful of chopped fresh coriander

10 long lemongrass sticks, halved lengthways

2 tbsp olive oil

150ml sweet chilli sauce

Juice of 1 lime, plus wedges to serve

1. Put the cod, prawns, spring onions, curry paste, ginger, fish and soy sauces and coriander into a food processor and process until broken down but not completely smooth.

2. Using slightly wet hands, shape this mixture evenly into 20 oval-shaped fish cakes. Thread each one on to the fatter end of the halved lemongrass sticks.

3. Preheat the grill to Medium. Brush a grill rack with a little oil, and put the fish cakes on it in one straight line. Lay a piece of foil across the bare lemongrass sticks to stop them burning. Brush the fish cakes with the remaining oil and pop under the grill for 10 minutes, turning halfway, until cooked through and golden. Transfer to a serving platter.

4. Meanwhile, mix the sweet chilli sauce and lime juice in a little bowl and serve as a dipping sauce, with lime wedges.

DELICIOUS. TIP If you cant get lemongrass, you can instead use wooden or bamboo skewers. Soak them in cold water for 30 minutes first, to avoid burning.

Make these simple snacks in advance, and then bake them as your guests arrive so they are served hot and crispy.

375g pack ready-rolled puff pastry

75g soft goats cheese

120g fresh green or red pesto sauce

20 cherry tomatoes, a mixture of red and yellow, halved

Small handful of fresh basil leaves, to garnish

1. Preheat the oven to 200C/fan 180C/gas 6. Line 2 baking sheets with non-stick baking paper.

2. Unroll the pastry and cut it into 20 squares, each measuring 5cm. Place them on the baking trays and top each one with a little goats cheese, 1/2 teaspoon pesto and 2 cherry tomato halves. You can cover and chill them at this point, if you wish.

3. Bake for 15-20 minutes until the pastry is cooked, crisp and golden. Push any tomatoes that have fallen off back on to the pastries and transfer them to serving trays. Serve hot or cold, garnished with fresh basil leaves.

Variation Try making these with tapenade, a black olive paste from the south of France, instead of pesto.

This smooth-style pat spread over French bread toast is a perfect light starter. Delicious served with a few salad leaves.

325g unsalted butter, melted and cooled slightly, plus a little extra for greasing

500g chicken livers, trimmed