Evoke the spirit of gatherings past with our delectable new takes on Seventies-style cocktail party favourites. Yes, it’s time to channel the classic play, Abigail’s Party, grab a martini or two and relive the cheesy pineapple years – only more tastefully this time around

Spiced paneer with quick-pickled cucumber, p84

PHOTOGRAPHS STUART WEST RECIPES AND FOOD STYLING SOPHIE AUSTEN-SMITH STYLING WEI TANG

THE NEW CHEESE & PINEAPPLE STICKS

Spiced paneer with quick-pickled cucumber

MAKES ABOUT 24. HANDS-ON TIME 25 MIN, PLUS MARINATING AND PICKLING

MAKE AHEAD

Marinate the paneer and make the dressing, then cover and chill for up to 2 days. Pickle the cucumber up to 4 hours ahead. Fry the paneer a couple of hours ahead, then warm through on a baking tray for 5 minutes in the oven and assemble.

FOOD TEAM’S TIP

Micro herbs are available from M&S or Ocado. If you can’t find any, use coriander leaves as a garnish.

• 5 tbsp tikka masala paste

• Grated zest and juice ½ lemon

• 2 x 225g packs paneer, each cut into 12 cubes

• 3 tbsp mango chutney (we used Geeta’s)

• 1 tbsp olive oil

• Vegetable oil for frying

• Handful micro herbs (see tip)

FOR THE QUICK-PICKLED CUCUMBER

• 4 tbsp white wine vinegar

• 2 tbsp caster sugar

• ½ cucumber, peeled into 24 ribbons

• 1 tsp nigella seeds

YOU’LL ALSO NEED…

• About 24 canapé skewers (from most large supermarkets)

1 To pickle the cucumber, put the vinegar, sugar and a pinch of sea salt in a pan with 2 tbsp warm water and gently warm over a low heat, stirring, until the sugar has dissolved. Turn up the heat and bring to the boil, remove from the heat, then add the cucumber ribbons and set aside to quick-pickle for 30 minutes (see Make Ahead).