These devilled eggs are perfectly spiced with a bit of a Cajun-inspired kick. You can also use a Cajun seasoning blend in this recipe.
Egg Foo Yung is a Chinese-American omelette dish that dates back to at least the 1930s. In this version, vegetables and prawns are combined with beaten eggs then fried and shaped into small bites. Served with a thick sauce made with chicken stock and soy sauce.
This is a traditional raw tuna salad served in most Hawaiian homes. Although unconventional, it is sure to please the more adventurous of seafood lovers. Be sure to use fresh, sushi grade tuna for best results.
Smoked salmon, tomato and onion make up this refreshing salad. Sometimes the salmon is salty enough; taste it first before adding any salt.
Make a batch of these moreish nachos, loaded with tomato salsa and grated cheese, to get everyone munching. They're fun to make and ready to eat in minutes.
I had a lot of peppers and tomatoes from the garden and wanted something spicy for a snack.
This is easy especially if you live near a good shop that sells dates already stuffed with nuts. I've used almonds, pecans and cashews - all work. This is great when you need a starter in a hurry. I buy everything at Garsons Farm Shop in Esher.
A fresh and citrus-y version of the classic, kid friendly.
These are great for a party. The sweetness of the pineapple balances out the spiciness of the jalapeno chilli pepper. It's worth going to the effort of finding fresh jalapenos! Most supermarkets carry packs of chilli peppers which could work if they are big enough.
Chicken wings are marinated overnight in a spicy buttermilk mixture. Before cooking, the wings are breaded with cornflakes crumbs and then oven cooked. To finish off, they are drizzled with a spicy honey mixture. Delicious finger food but very addictive!