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Raymond Blanc’s Three best canapés

"The festive season has always been special for me – a magical, beautiful time. I go home to Maman Blanc and my family in Besançon, where I grew up, and memories of childhood Christmases hit me the moment I step through the door: walking to midnight mass on Christmas Eve, then going to bed eager for morning to arrive – and with it, presents! Food, of course, played a central role in our celebrations, and it was a time of frantic activity in the kitchen. Back then, we didn’t really have Christmas nibbles. So when I came to the UK I had a lot of fun creating canapés - I soon realised a party isn’t a party without them… I hope you enjoy these three favourite recipes of mine, which I’m sharing with you. Joyeux Noël!"

Salmon tartare blinis, p94


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About Delicious Magazine

Make your Christmas and New Year the best ever with our December issue. Shopping’s a breeze with our last-minute gifts, drinks advice and festive taste test. On the sweet side, there’s cake decoration, Scandi baking recipes and 16 pages of showstopper puddings. The River Cottage’s Gill Meller rustles up a fish pie, Theo Randall slow-cooks Italian beef stew and Raymond Blanc makes the best party canapés. For a stress-free Christmas day cook our classic turkey lunch with timeplan or squash and chestnut vegetarian wellington, then roast our cover ham for Boxing Day. Finally, see out the festive season with our recipes for leftovers. Happy Christmas – guaranteed!
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