Hoisin duck on cucumber
MAKES 40. HANDS-ON TIME 10 MIN Shred the meat from 2
Gressingham Foods Duck Confit legs (from Waitrose and Ocado) into a bowl and mix with 3 tbsp hoisin sauce and the juice of 1 lime. Heat a large non-stick frying pan with a splash of oil and stir-fry the duck. Set aside. Slice 1 cucumber into 40 rounds and top each with a spoonful of the duck. Mix 1 tbsp hoisin sauce with the juice of ½ lime and drizzle over the duck. Add finely shredded spring onion (first put it in cold water so it curls up) and, if you like, finely sliced chilli. Sprinkle with sesame seeds. PER CANAPÉ 21kcals, 1.6g fat (0.3g saturated), 1.4g protein, 0.5g carbs (0.3g sugars), trace salt, 0.2g fibre
Houmous and tapenade crostini
MAKES 40. HANDS-ON TIME 10 MIN For the houmous, whizz a 400g can of lightly drained chickpeas (reserve the water), 2 tbsp olive oil, 2 tbsp tahini paste, the grated zest and juice of 1 lemon, 1 fat garlic clove and salt and pepper in a food processor, adding more chickpea water if it’s too thick. Top each of 40 ready-made crostini with a dollop of houmous, a shaving of hard goat’s cheese, a small blob of ready-made tapenade and 3 capers. Season with pepper.
PER CANAPÉ 62kcals, 2.9g fat (0.9g saturated), 1.8g protein, 6.6g carbs (0.1g sugars), 0.2g salt, 1g fibre