Articles & Recipes

Great to look at and even better to eat, these special little pies make a spectacular starter - definitely a worthy vehicle for our wonderful, locally-caught scallops! Makes 4 pies.

This easy starter is a riff on a much-loved classic, and simply swaps prawns for hard-boiled eggs (handy if you need to accommodate one or two vegetarians at a mainly meat-eating gathering, though it’s worth checking your Worcestershire Sauce is vegetarian). Serves 2.

Although ‘tartine’ is just a fancy way of saying ‘open sandwich’, they’re definitely a lot posher than the average sarnie! We like to serve these as a starter, or cut them into smaller pieces as part of a finger-food buffet. Serves 4.

Based on a classic recipe from the south of France, these pissaladières may be small but they pack plenty of flavour, thanks to their delicious anchovy, olive and slow-cooked onion topping. To save time, the onions can be cooked up to three days ahead and stored in the fridge until needed. Makes 24.

Once you get the hang of butterflying the prawns, this is a pretty straightforward recipe that tastes even better than it looks. You can prepare the prawns ahead, if you like; when you have spread them with the garlic butter, just cover and refrigerate until you’re ready to put them in the oven. Serves 4 as a starter.

This gorgeous combo of garlic bread and oozy, melty camembert cheese was made for sharing with friends and family; just hand round the napkins, abandon all pretence of politeness and get stuck in! If you use a camembert made without animal rennet (see below), this is a vegetarian recipe. Serves 4-6 as a starter.

Sure to please your guests, this rich and delicious starter is host-friendly, too, as it can be made in advance, then refrigerated and cooked quickly when needed. It’s a vegetarian recipe if you use a hard cheese made without animal rennet – and don’t forget to serve with plenty of bread! Serves 6.

These gently spiced lamb mini-burgers have a surprise feta centre – served with a harissa-rippled yoghurt dip, they’re sure to go down a treat. Makes 16.

Say it with scallops, and serve this simple but luxurious recipe to your best-loved guests! It’s the work of moments to make, leaving you free to mingle to your heart’s content. Serves 4 as part of a spread.

Made with our own free-range eggs, this easy recipe works equally well as a vegetarian starter or served as part of a buffet. Makes 18 egg halves.

Perhaps overlooked in favour of more glamorous cuts of meat, pork belly is actually great value for money, not to mention succulent, delicious and versatile! Here, we’ve used our own Belly Pork Slices for tasty little ‘bites’ that are just right for finger-food, canapes or party nibbles.

Simple and delicious, baked camembert is great for sharing – give yours a finishing flourish with these super-tasty topping ideas. Each recipe will top one 250g camembert cheese.