Easy party canapes

Ingredients CHICKEN TIKKA BITES

•4tbsp natural yoghurt •2 tsbp chicken tikka curry paste •2 skinless chicken breast fillets, cut into bite-sized pieces •2 tbsp olive oil

SMOKED SALMON, LEMON AND DILL LAYER

•100g full fat soft cheese •4 tbsp double cream •Finely grated rind of 1 small lemon •2tbsp finely chopped fresh dill •100g smoked salmon, torn into small pieces •Fresh dill sprigs to decorate

AVOCADO tartlets

•8 mini tart cases •4 heaped tbsp guacamole

Method

To make the chicken tikka bites:

1. Preheat the oven to 200°C/400F/fan 180°C/Gas Mark 6. Mix the yoghurt and tikka paste together and mix in the chicken.

2.Brush a baking try with some of the oil then arrange the chicken pieces on the tray. Drizzle with the remaining oil and bake for 15-20 mins or until the chicken is cooked through. Serve warm.

To make the smoked salmon, dill and lemon layer:

1.Place the full fat soft cheese in a bowl and beat with a wooden spoon until smooth. Add the cream, lemon rind, dill and lots of freshly ground black pepper and beat again until smooth.

2. Layer up dill cheese and pieces of smoked salmon, dividing between 4 small ‘shot glasses’ (see That’s good to know) and chill for 15 mins or longer before serving garnished with fresh dill sprigs.

To make avocado tartlets:

1.Spoon the avocado the into the mini tart cases. Serve within 30 mins – 1 hour to prevent the tart cases going soggy.

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