Savoury breakfast muffins with bacon, apple and cheese. I adopted this recipe from Nigel Slater who uses ham in his muffins. Say what you will, bacon always wins over ham at breakfast time and these things are meant for breakfast.
Baked maple and balsamic shallots, whole shallot onions roasted with balsamic vinegar and maple syrup.
Biscuits made with blue cheese and toasted oats. Unlike most cheese biscuits, these actually look HEALTHY. It might be because of the oats visible when you slice the pastry block – or the greenish tinge courtesy of blue cheese.
Broad bean and smashed pea bruschetta with herbs and garlic and a drizzle of olive oil is a starter, lunch or appetiser to kill for. And new beans need just 5 minutes to cook!
Crispy smoked bacon with a mustard and brown sugar glaze. Talk about moreish – this glazed bacon makes the most moreish nibble in the world.
Tom Kerridge’s carrot cake energy balls are no-bake, no sugar, no nonsense bites made from goodness itself. Sweet with no added sugar, satisfyingly filling and easier to make than mud cakes.
Celery salad with furikake, Japanese sesame and dried seaweed seasoning, is the best way to use that bunch of celery that looks at you reproachfully from the vegetable drawer.
Cheddar cheese and chive scones, delightful warm from the oven, are made with wholemeal flour and diced Cheddar. The go-to savoury scone option.
Crunchy cheese and black pepper biscuits shaped like buttons. Crisp, peppery, with a hint of garlic. Only the button element arguably redundant, especially that it’s damn difficult to make these biscuits perfectly round and stay round whilst baking. I found the recipe in Short and Sweet by Dan Lepard.
Cheese biscuits or cheese straws made from Rugelach pastry rolled up with copious quantity of grated cheese. Lethal. Devastating. Deadly little things if you’re watching your weight. You can’t have just one.
Cheese bites made with rugelach pastry, with grated cheddar. Rugelach is the pastry base and it’s the easiest and nicest pastry in the world – just three ingredients, kneaded together by hand or in a mixer in no time at all and can be used in all kinds of products.
Sweetcorn tart with cheese topping on a crusty, cheesy base of pizza dough. Vegetarian and gorgeous, for lunch or dinner. Shop bough dough is OKAY.
Crispy popping chickpeas and roasted red peppers, spiced with chilli flakes and fennel seeds, with butter or olive oil in the vegan version. It’s your new favourite dish!
Crispy tobacco onions, very easy, very tasty, they beat onion rings anytime. Why are they called tobacco onions? It's because of their colour and curly appearance.
Crunchy puff pastry bites sprinkled with cinnamon sugar – an irresistible way of using puff pastry offcuts.
Danish bagel wheels, savoury pastry pinwheels with sesame, poppy and almonds. A savoury twist on raisin wheels, these pastries are made the easy way: the laminating process, usually so troublesome, is shortened here by maturing the dough in the fridge for a couple of days.
Ebi fry, Japanese style breaded and deep fried shrimp with tonkatsu sauce. Ebi-furai can fortuitously be pronounced ‘ebi fry’ and that’s what it is: shrimp fry. It’s not katsu - I’ve spent some time around various websites featuring katsu, tonkatsu and such, only to find that there is no ebi katsu.
Filo wrapped asparagus with Parmesan are a crunchy, golden, irresistible vegetarian snack or appetiser. Asparagus filo parcels rolled up like cigars - a must before the asparagus season ends.
Fougasse with grated Emmental cheese, chewy and crispy French flatbread, the cousin of Italian focaccia. Make it with sourdough starter or bakers’ yeast – equally delicious and not at all difficult.
Homemade garlic bread with dough made from scratch. You don’t have to. You can buy your French stick. But just think how many calories you’ll burn doing all the kneading?
Gingerbread biscotti spiced with Christmas flavour, crunchy and dunkable, with mixed nuts and cinnamon sugar coating. Honey and spice and a festive spirit twice cooked!
Focaccia with olive oil, fresh grapes and crumbled blue cheese. I am not quite sure why grapes are not popular as cake ingredients. All summer berries, cherries, stone fruit and apples get to play, jumping into soft sponge, orderly marching onto tarts, drowning in runny clafoutis and sweating gently underneath crumbles
Little ham and cheese pastries made in the shape of crescents. These little pastries are enormously moreish, originally meant for breakfast or brunch but I see them disappear from the tray at all times of day.
Serrano ham, salami and chorizo oven dried crisps are a wonderful snack; lean and mean protein to munch, not only for ketogenic dieters.
Hasselback chorizo stuffed with halloumi chunks is an upscale, deconstructed hot dog and completely irresistible. This is your guilty food pleasure turned into a proper meal!
Two flavours of spiced kale crisps baked in the oven: garlic and chilli, and Middle Eastern coriander-cinnamon. Best for when you need a zero calorie snack.
Homemade lamb doner kebab from Tom Kerridge is made in the oven, served in a tortilla wrap and devoured in seconds. Who said you can’t make street food at home?
Lemon and blueberry flapjacks, easy to make and much healthier than off-the-shelf bars, naturally flavoured with lemon juice and zest, with freeze-dried blueberries.
Maple and spice roasted nuts made with raw or blanched nut selection. Better than any you buy, and you can make them differently flavoured every time.
Marzipan and shortbread biscuit chocolate coated bars, made from scratch. Like Twix, only better; like Ritter Sport’s all best bars combined into one.
Milk chocolate digestive biscuits, just like McVities, only better. Can you make the ultimate dunking biscuits at home? Here’s how, and it’s easy.
Mini sausage rolls made with cream cheese pastry and pork and mushroom filling. Party food – or a perfect snack. The filling can be fashioned out of cooked or raw meat – using leftover Christmas turkey, Sunday roast chicken or pork, or raw meat like here.
Ottolenghi inspired fondue filo pie, with butternut squash swapped for mushrooms. It’s a combo of Savoyarde raclette experience and a Greek or Middle Eastern filo pastry, and it’s excellent.
Corn tortilla chip nachos with easy homemade beef chilli, sweetcorn and cheese. Homemade nachos are the perfect recipe for a crowd-pleasing supper or snack.
Oatmeal biscuits, the healthiest cookies, sprinkled with pinhead oats. They are gluten-free and only contain three spoonfuls of sugar. Definitely good for your gut with all the fibre, but oatmeal apparently also lowers bad cholesterol levels while providing bags of nutrients.
Healthy homemade cereal bars made with oats and plenty of dried fruit and seeds. Cereal bars or granola bars? Either way they are much better than shop-bought bars.
Olive, caper and seaweed crackers, savoury biscuits with a unique flavour. Savoury biscuits are always such a hit. Forget crisps – they’ll just give you a guilty feeling as they are the Top Villain of The Unhealthy.
Orange and ginger flavoured flapjack, soft and chewy, buttery and slightly sticky. Make it plain as it is, or add a handful of dried fruit or coconut flakes.
Easy cheesy oregano cheese straws from homemade shortcrust pastry; flaky, buttery and melting in a mouth. Everyone’s all-time best ever favourite snack.
Oven baked arancini, mushroom risotto balls filled with prosciutto and mozzarella. It’s the starter you wish was a main. It’s the leftovers dish that’s better than the original.
Padron peppers, pimientos de padron, a Spanish dish of blistered padron style green peppers.
Deep fried parsnip fries, a delicious alternative to potato chips. Parsnip fries with gutsy seasoning are healthier than potato chips and can be also made in an air fryer.
Pissaladiere Provençal, a simple savoury tart on pizza dough with onion, anchovy and olive topping. And that is one of the best snack/street food/ starter/nibble in the world.
Pizza bianca, traditional Roman flat bread, with prosciutto crudo and provolone cheese. There are some very complicated instructions as to make the bianca dough but I figured that Romans wouldn’t bother to make special dough, separate to the rounds and rounds of pizza that the forni di Roma churn out.
Homemade gyoza are much easier to make and cook than you’d think and are perfect served with a simple dipping sauce and a quick cabbage salad with oriental dressing. They make a fantastic snack, starter or main course.
Prawn tacos with dried fruit salsa, something a bit different for a taco night. Fresh or frozen prawns cooked quickly in a spicy sauce just beg to be loaded into tortillas.
Puff pastry tartlets with three kinds of filling: prawn and garlic, spinach and blue cheese and bacon and Cheddar. Puff pastry – party food rescue, the solution for when you crave pizza-type food but can’t be bothered to make the real thing...
Pumpkin fondue in individual munchkin pumpkins, baked and filled with melted cheese. Sliced gherkins, a few lettuce leaves, a ton of apple chunks – and it’s no trick. It’s a treat!
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