Christmas canapé recipes

Be the hostess with the mostess this Christmas and impress your guests with our spiced pheasant croquettes and no waste carrot canapé recipes. Don't forget to add some wine!


    Spiced Pheasant Croquettes 


    1 pheasant

    1 leek, roughly chopped

    3 bay leaves

    Couple of garlic cloves, chopped in half

    Bunch thyme

    Glass white wine

    Pulled pheasant meat (from leftovers or freshly poached)

    1 large shallot, chopped

    2 garlic cloves, chopped

    1tsp cumin seeds

    Bunch of thyme, chopped

    Large bunch of parsley, chopped

    Large bunch of coriander, chopped

    50g chestnuts, chopped

    3tsp Ras El Hanout

    2tbsp barberries (can use dried cranberries as a substitute)

    20g butter

    10g plain flour

    175ml whole milk

    Panko crumbs

    1 egg


    For the dipping sauce:

    Small bunch of mint, chopped

    1tbsp rice wine vinegar

    1tbsp hot water

    1 small green chilli, chopped

    Juice and zest of one lime


    No waste carrot canapé 


    Bunch of baby heritage carrots (with their greens still attached), washed

    Fresh nutmeg

    Olive oil

    2 bay leaves

    1tsp cinnamon

    Salt and pepper

    1tbsp maple syrup

    200g natural yoghurt

    1tsp cumin seeds, toasted

    Zest ½  lemon

    ½ garlic clove minced

    1tbsp olive oil

    Salt and pepper


    for the carrot top pesto:

    Bunch of young carrot tops

    Small bunch of parsley

    ½  shallot

    Zest and juice of 1 lemon

    1 large garlic clove

    200ml olive oil

    Zest of 1 orange

    50g pine nuts, toasted

    2tbsp grated pecorino cheese

    Salt and pepper


Method for spiced pheasant croquettes
1. If you are not using left over pheasant then start by poaching the bird (you can also do a few at a time and keep the meat for other dishes). Place the bird in a pan and add the poaching ingredients then top up with water so the bird is covered. Bring up to a simmer, simmer for 5 minutes then turn off the heat and leave to cool down in the liquid. Take the pheasant out of the poaching liquid and shred, discard the bones – or use for stock. Place the pheasant meat in a bowl.
2. Make the sauce – mix all the ingredients together
3. Heat a little oil in pan and add the shallot, garlic, cumin seeds and thyme, sauté for 5 minutes, take off the heat and add to the meat. Add the parsley, coriander, chestnuts, ras el hanout and barberries and combine. Place to one side.
4. Make the bechamel by melting the butter in a small pan, then add the flour – very slowly add the milk, first to make a paste, then add the rest. Simmer and stir until it thickens, season and take off the heat.
5. Spoon by spoon add the béchamel to the pheasant meat mixture till it becomes a consistency that you can roll and that it will stick together.
6. Spoon some plain flour onto a plate, a whisked egg onto another and panko crumbs onto another. Roll a small amount of the pheasant mixture into a ball, then roll in flour, then the egg then the panko crumbs and place on a tray.
7. Heat vegetable oil in a pan then try the croquettes. Serve hot with the dipping sauce.

Method for no waste carrot canapé 
1. Make the yoghurt mixture by mixing together all the ingredients and leave to one side.
2. Make the carrot top pesto – chop the carrot tops off and whiz with the rest of the pesto ingredients in the food processor – or finely chop and mix together. Leave to one side.
3. Heat the oven to 200c. Place the carrots in a bowl and toss with olive oil, salt and pepper, cinnamon and freshly grated nutmeg, place in the oven and roast for 15 minutes. Take out the oven and drizzle with maple syrup, toss and put back in the oven for 5 – 10 mins till deliciously roasted.
4. For plating spread the yoghurt mixture on a serving plate, dot over the carrots and drizzle the pesto over.