Snacks, Savouries and Starters

    Ideas for savoury snacks for anytime of the day

    Mushroom Berkeley (Sweet and Sour Mushrooms)

    Mushroom Berkeley (Sweet and Sour Mushrooms)

    This is an adapted recipe from The Vegetarian Epicure by Anna Thomas and a real favourite from my vegetarian restaurant days. Delicious on toast or with garlic bread this recipe can also suit vegans if you replace the butter for more oil and check that the mustard that you use does not contain honey or other non-vegan ingredient.

    • Time: 50 minutes.
    • Complexity: easy

    Pakora

    Pakora

    Delicious and very easy to make Indian snacks which are vegetarian/vegan and gluten free. Use thinly sliced potatoes in place of some of the spinach and onion for a change.

    • Time: 30 minutes
    • Complexity: easy

    Parsnip Fritters

    Parsnip Fritters

    Crispy and light vegetarian, choux pastry fritters suitable as a starter, light supper or as nibbles with drinks. They take a little time to make but are well worth the effort.

    • Time: 50 minutes
    • Complexity: advanced

    Pea Flour Pancakes with Spinach and Feta Cheese

    Pea Flour Pancakes with Spinach and Feta Cheese

    Vibrant green pea flour pancakes stuffed and baked with a Greek style spinach and feta filling. You can make these the day before if you want to get ahead and have something ready to pop into the oven. The pancakes also work very well in place of sheets of lasagne in baked pasta dishes.

    • Time: 20 mins for the pancakes. 15 mins for the filling. 30 mins to bake.
    • Complexity: medium

    Pitta Bread Crisps

    Pitta Bread Crisps

    Such an easy way to use leftover over pitta breads or to make to go with dips at a party. These pitta bread crisps will keep in an airtight container for at least a week, if not longer.

    • Time: 15 minutes
    • Complexity: very easy

    Pork Pies

    Pork Pies

    Pork pies are much easier to make than you might imagine. Just a little time needed to prepare the filling and the pastry and some patience required with the crimping and sealing of the pies.

    • Time: 3 hours including chilling time for the pastry
    • Complexity: advanced

    Potted Cheese

    Potted Cheese

    A perfect way to use up all those leftover pieces of cheese in your fridge. All types of cheese can be used. It will keep for a week in the fridge and is a great vegetarian recipe. Serve on toast or in a baked potato.

    • Time: 20 minutes plus time to chill
    • Complexity: very easy

    Quinoa Tabbouleh Salad

    Quinoa Tabbouleh Salad

    A fresh and summery salad which is just delicious by itself or as part of a mezze style meal. Tabbouleh is usually made with bulghur wheat but quinoa makes a great change and is also gluten free.

    • Time: 30 minutes
    • Complexity: very easy

    Ricotta doughnuts

    Ricotta doughnuts

    Moreish and quick to make, these delicious little ricotta doughnuts are perfect with a morning coffee or served as a dessert, with a dipping sauce of fresh fruit puree or chocolate. (Cooked and sieved sweetened blackcurrants are my favourite.) There is no need to use a deep fat fryer to cook the doughnuts if you don't have one. Shallow oil, about 2/3cm in the bottom of a heavy based frying pan works very well. You will just need to turn them more often.

    • Time: 20 to 30 minutes
    • Complexity: easy

    Roasted Squash and Blue Cheese Pizza

    Roasted Squash and Blue Cheese Pizza

    The sweet flesh of squash and pumpkin works so well with blue cheese of any type. Perhaps not strictly a pizza but delicious. Use crusty bread for bases if you don't have time to make a dough. Try different cheese to replace the goats cheese. Experiment!

    • Time: 30 minute roasting time for the veg and 20 minutes to bake in the oven
    • Complexity: easy

    Salmon Terrine

    Salmon Terrine

    An economical and easy fish mousse that is perfect for a picnic or as a dinner party starter.

    • Time: 60 minutes ( including cooling time for the salmon)
    • Complexity: easy

    Stilton Walnut Crisps

    Stilton Walnut Crisps

    Rich, cheesy biscuits with a bit of a kick. Very moreish! Make ahead as they will store in an airtight container for about a week, or make the dough then slice and bake as you go. Makes about 40/50. Both the uncooked dough and the baked biscuits freeze well.

    • Time: 30 minutes (dough will need to chill for 1 hr)
    • Complexity: easy

    Swiss Chard and Gruyere Souffle

    Swiss Chard and Gruyere Souffle

    A savoury souffle is not as hard as it looks and can turn very economical ingredients into a luxurious dish. For a perfectly fluffy and towering souffle, remember no peeking while it's cooking. Put it in the oven (don't slam the door or you'll knock the air out) and patiently wait for the cooking time to elapse. Experiment by using different cheeses and swap spinach for mushrooms, cooked leeks, roasted peppers or anything else you fancy.

    • Time: 20 minutes to prepare and 30 minutes to cook one large souffle.
    • Complexity: medium

    Vietnamese Pork Meatballs

    Vietnamese Pork Meatballs

     

    Fragrant and delicately spicy, these meatballs are quick to make in a food processor and can be steamed or fried. Serve the steamed meatballs in an Asian style vegetable broth and the fried meatballs with a dipping sauce. Makes 45 meatballs. 1 tablespoon of Thai fish sauce in the meatball mix and/or the broth will add a further depth to the flavour.

    • Time: 60 minutes which includes the steaming or frying time
    • Complexity: medium