Independent

Transport yourself to the Mediterranean with this rosemary and fennel-infused medley of warm black Nicoise olives and plump roasted Marcona almonds. Ideal as a snack or as part of an antipasto platter, it’s impressive enough for company yet takes a mere 10 minutes to prepare.

Crispy and creamy, these delectable hors d’oeuvre are sure to be popular with your guests. They also suit making ahead, making them a great choice when you’re busy getting ready for a party.

Glazed meatballs are always a popular hors d’oeuvre, made even tastier here by using our meaty new PC Sirloin Meatballs.

This fig and prosciutto hors d’oeuvre uses dried figs- cheaper than fresh and available year-round. You can make the baguette toasts earlier in the day and store them in an airtight container at room temperature.

Jackie Koh submitted the winner in the Recipe to Riches hors d’oeuvre category with this delectable Korean-spiced meatball. Serve with toothpicks or cocktail picks.

Stephen Childs submitted this recipe for shallow-fried polenta balls filled with smoky chipotle chili, the winner in the savoury snack category on Recipe to Riches. Using a silcone muffin pan makes it easy to pop out the frozen chili “pucks”.

With an aromatic blending of toasted fennel seeds, cinnamon, cloves, peppercorns and star anise, and infused with fresh ginger and chopped coriander, this luxuriously rich and smooth roasted butternut squash soup is a complementary meeting of both French and Asian-inspired flavours.

With its contrasting and complementary textures and flavours, and showcasing smoked salmon and lemony, briny caper berries, this delightful appetizer is elegant as a dinner party starter course and comforting enjoyed as a casual cold weather dish. For brunch, serve with poached or scrambled eggs.

Not just for salads – these rustic-style croutons add lemon and herb flavours and contrasting crunch to this divinely smooth and freshly made soup. For dinner, make a double batch and top soup with both croutons and bite-size pieces of hot-smoked or grilled salmon. Drizzle with additional lemon-infused olive oil.

This traditional British pub-style favourite is enjoying a resurgence in popularity, and is worth the effort to make! Crisply cooked sausage meat encases hard-boiled eggs, which are then sliced and dipped into velvety whipped aioli. Serve with crunchy, zesty gherkins to balance the richness.