Starters + 3 hours or more recipes (37)

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Asian-style Pasta Salad

Recipe by: Cathy P.

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Here is a versatile pasta salad with a twist, using red pepper and broccoli. Perfect for lunch or a picnic. You can easily increase the recipe to feed a larger crowd.

Avocado and Pilchard Pâté

Recipe by: Lowie Pete

Reviews(1)

This recipe is aimed at those who don't like any or most of the following ingredients... avocados, tinned pilchards (in brine) or tinned herring fillets (in oil) and stuffed olives. This is because once you try it - you'll love it. As a starter serve on a lettuce leaf with a garnish of finely sliced tomatoes, a lemon wedge or two and a sprig of parsley, accompanied by warmed melba toast. As a snack, put out the bowl with a range of plain and salted crackers.

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Avocado Green Goddess Dressing

Recipe by: LISALISALISA

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Green goddess dressing was popular in the 70s - with it's gorgeous mix of flavours, why not start a revival? This is perfect over crisp and mild lettuce leaves, like romaine or little gem.

Baked potato skins with smoked salmon and fresh dill

Recipe by: Azmina Govindji

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Potato skins are usually deep-fried, but brushing with a mixture of olive oil and butter and then baking gives just as good a flavour and crisp texture. Here the potato skins are topped with a herby fromage frais, smoked salmon and dill filling, to make a really special and nutritious snack to enjoy with drinks.

Bulgur wheat and fish salad in a lemon dressing

Recipe by: Brenda Houghton

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A gutsy fish salad using orange roughy, a New Zealand import with a hint of shellfish flavour.

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Chaat - Dahi Batata Puri

Recipe by: Rani

Reviews(4)

Chaat is a broad term that encompasses many different savoury Indian snacks. This recipe is made of yoghurt and potatoes and other chaat sauces.

Chicken liver pâté

Recipe by: Maggie Pannell

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Chicken livers are so economical, but you'd never know it when you taste this rich and delicious pâté. It feels like the ultimate indulgence, spread on elegant toasts.

Chicken satay skewers

Recipe by: Norma MacMillan

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Moist, gingery cubes of chicken breast and colourful crunchy vegetables are grilled on traditional wooden skewers and served with a peanut sauce in this version of the popular Indonesian snack. Wedges of lime are included on the skewers so the hot juice can be squeezed over the cooked chicken just before eating.

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Chilled melon soup

Recipe by: Brenda Houghton

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This unusual, velvety soup is actually Parma ham with melon in a new guise.

Chinese Tea Leaf Eggs

Recipe by: SOYGIRL2

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One of my favourite dishes when I head back home; it combines hard-boiled eggs with the subtle flavour of anise and the deep brown hues of black tea and soy. The cracked patterns from the broken shells make these quite attractive! I eat these sliced in quarters and chilled as a side dish, starter or snack. Recipe courtesy of Mum.

Double cheese bites

Recipe by: Maggie Pannell

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Absolutely irresistible, these elegant morsels make perfect pre-dinner canapés. Serve them with drinks before sitting down to the main meal.

Easy marinated mushrooms

Recipe by: ritaturner

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I serve these mushrooms at parties, as an elegant and delicious antipasto. All you need is good bread or toast to serve with it.

Garlicky flageolet bean terrine

Recipe by: Norma MacMillan

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Wrapped in shining green vine leaves and studded with stuffed green olives, this creamy terrine is a real winner. It is made with tender flageolet beans and curd cheese, and subtly flavoured with garlic. Serve it with crisp chicory leaves, fresh orange segments and crusty French bread for an unusual and attractive starter.

Gran's Focaccia with Tomato and Anchovies

Recipe by: DJK1125

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I finally got to make my gran's focaccia when I found the recipe. It brought back so many fond memories. The dough is topped with tomatoes, thinly sliced onion and anchovies before it is baked. Very Italian and very delicious!

Grilled vegetable salad

Recipe by: Brenda Houghton

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Succulent vegetable juices and sherry vinegar moisten this salad so that you do not need an oily dressing.

Hom Bao

Recipe by: Carol chi-wa Chung

Reviews(3)

Follow this recipe carefully and you will be rewarded with comforting, fluffy and tasty Chinese steamed buns. "Hom Bao" refers to any filled Chinese buns, but if you want to fill these with traditional barbecue pork filling before steaming, follow the recipe for Char Siu Bao, also on this site.

Homemade Sun-Dried Tomatoes

Recipe by: Kellie

Reviews(5)

Tomatoes are dried out in the oven on low heat. Not a labour intensive process, but certainly a lengthy one. Once dried, store them in airtight jars with olive oil to keep them plump and moist.

Indian patties

Recipe by: Brenda Houghton

Reviews(1)

These spinach patties are usually deep-fried, but here they are grilled to give plenty of flavour with much less oil.

Indian-style Spicy Onions

Recipe by: CELTICFANMAN

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Delicious served with crispy poppadoms as a starter! They should be chilled for at least 24hrs before serving, allowing the lemon juice to neutralise the onion slightly.

Lentil loaf with pumpkin sauce

Recipe by: Brenda Houghton

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Pumpkin sauce, given a spicy last-minute dressing, makes a mouth-watering accompaniment to this wholesome bake.

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