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Heather Hurley gives us some quick nibbles to feed to our guests over the holiday period.

She starts with bruschetta. These are easy to make and can have a variety of toppings.
Method:
Take one or two baguettes and slice into rings and toast them. Blend a couple of tomatoes and then heat them until they become almost puree. Put in a pinch of salt, ,a pinch of ground black pepper, a little sugar and plenty of crushed garlic. Cook it really well and this becomes you base which you spread onto your toasted bread.
On top of this add finely sliced basil, mozarella or ham, roasted peppers or goat's cheese.
Alternatively, how about cream cheese/sour cream and smoked salmon? You don't need the tomato mix in this case just spread the cheese or cream on the bread.
Instead of bread what about flaky pastry? Just cut out rounds of pastry and pop them into the oven until they puff up and are golden brown. Don't bother to brush them with egg. Toppings as before.

Thai chicken balls.
This recipe is for about 50 balls and preparation time is 20 minutes with cooking time an additional 30-40 minutes so this is something to prepare in advance.
Ingedients:
1 kilo or 2 lbs of minced chicken.
1 cup / 80 grms / 2 3/4 oz of fresh bread crumbs
4 finely sliced spring onions
1 tbs of ground coriander
1 cup / 50grm / 1 3/4 oz chopped fresh coriander
1/4 cup / 60mls / 2 fl oz sweet chilli sauce
1 or 2 tablespoons of lemon juice
vegetable oil for shallow frying

Method:
Mix mince and bread crumbs in a large bowl. Add in spring onion, ground and fresh

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