You're having a party - not a full sit down meal - but you'd like to serve your guest some nibbles at the very least. Of course there'll be alcohol served so it's important to have some canapes or finger food for your friends to munch on.
If you'd like to go down the route of DIY, then they've also sent us their top recipes for finger food that are easy to prepare, don't require huge amounts of preparation time but above all, are super tasty too.
Impress your guests with these simple, stylish canapés.
Tear the Serrano ham into long pieces. Thread a cube of feta, a piece of ham, a peppadew and an olive into 12 long cocktail sticks.
Spice up your buffet with these Mexican party treats. For fuss-free entertaining, make ahead of time and heat up before your guests arrive.
Heat the oil in a large, non-stick frying pan or wok.
Stir-fry the chicken and peppers for 2 minutes then sprinkle over the spices and cook for 30 seconds.
Add the tomatoes and chipotle paste into the pan. Simmer until the sauce is thick, stirring regularly.
Stir in the spring onions and coriander and cook for 1 minute. Remove from the heat and leave to cool.
Cut the tortillas into 36 triangles.
Place 1 tsp of the chicken mixture and a little cheese at the widest end of a triangle.
Roll the pointed end of the triangle around the filling and secure with a cocktail stick. Fill and roll the other triangles then place on a baking tray lined with baking parchment. Cover the tray with cling film and chill for up to 8 hours.
When ready to serve, heat the oven to 200C/180C fan/gas 6. Uncover the fajitas and bake for 6-8 minutes.
Serve with guacamole.
Add a Spanish flavor with these super-easy party canapés and flavoursome garlic dip.
Heat oven to 200C/180C fan/gas 6.
Half-fill a large pan with water and bring to the boil. Add the potatoes and return to the boil. Cook for 1 minute, drain in a colander and tip into a bowl. Pour over the olive oil, sprinkle with the rosemary, season and toss together.
Arrange the potatoes over a large baking tray and cook for 5 minutes. Turn the potatoes, add the peppers and cook for a further 10 minutes. Set aside to cool.
Thread a chunk of yellow pepper, a chunk of potato, a chunk of red pepper and a piece of chorizo onto bamboo skewers. Place on a parchment-lined baking tray, cover and chill for up to 8 hours.
To make the dip, mix all the ingredients in a bowl, cover and chill.
When ready to serve, heat the oven to 200C/180C fan/gas 6. Bake the skewers for 10 minutes until the chorizo slices are cooked through. Serve with the garlic dip.
Ensure your vegetarian guests are wowed with these simple yet delicious meat-free bites.
Lightly dust a surface with the Parmesan and roll out the pastry on top of it to about the thickness of a ten-pence piece. Stamp out 12 rounds using a 6cm plain cutter and line a shallow 12-hole bun tin. Chill for 20 minutes.
Preheat the oven to 200C/fan 180C/gas 6.
Prick each pastry base with a fork and bake for 15-20 minutes until golden. Remove from the tin and leave to cool.
Tear the leaves from the parsley stalks. Put all but 12 of the small sprigs in a food processor with the pine nuts and whizz until coarsely chopped. Then add the feta, garlic and oil and whizz to make a thick paste. Keep the reserved sprigs in a bowl of water in the fridge.
To serve, dollop a spoonful of the feta pesto onto the tarts and top each one with two cherry tomato halves. Garnish with the reserved parsley sprigs and arrange on a platter. Hand round with a bowl of black olives.