Rachel Khoo: Canape Crusader

The French are fans of the ‘extended apéritif’ — drinks accompanied by enough nibbles to justify skipping supper. Canapés should be classy without wreaking havoc for the host, which is why my vol-au-vents are just perfect for a party. You can make them with homemade or bought puff pastry, or ready-made vol-au-vent shells. If using frozen shells, follow cooking instructions as per packet. Leave to cool slightly before adding the fillings. If the shells are already cooked, warm in the oven for 2-3 minutes at 180C, before adding the fillings. Each filling makes enough for 12 vol-au-vent shells.

Balsamic mushrooms & thyme

2 tbsp butter

250g chestnut mushrooms, chopped

2 sprigs lemon thyme

2 tbsp white wine

½ tbsp balsamic vinegar

1 tbsp crème fraîche

Heat the butter in a frying pan. Add the mushrooms and thyme, season. Cook for about 7 minutes, letting them brown. Add the wine, let it simmer; add the balsamic. Turn off the heat and stir in the crème fraîche. Divide between the shells.

Smoked trout, caper & watercress cream

2 tbsp capers, finely chopped

3 tbsp crème fraîche

Squeeze of lemon juice

1 small handful watercress

1 fillet smoked trout

Mix the capers with the crème fraîche, season and add a squeeze of lemon juice. Stir through some of the watercress leaves. Divide the mixture between the vol-au-vent shells and top with flakes of smoked trout and a sprig of watercress.

Spiced orange & ricotta curd

75g ricotta

½ tbsp lemon curd

Generous pinch of cinnamon

½-1 orange, segmented and zested

Beat the ricotta with the lemon curd and the cinnamon. Add a little of the orange zest. Roughly dice the orange segments, draining the juice so the filling isn’t runny. Mix some of the segments into the ricotta. Divide the mixture between the vol-au-vent shells and garnish with the remaining orange zest and segments.