Party food that's a piece of cake to prepare!
6th February 2017
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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.

One angle you could take is to get the brilliant Buffets by Design in Croydon on board. They have years of experience in catering so they know just what to lay on food-wise for your style of party.

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.

These recipes will mean you serve up delicious food without being shackled to the kitchen all night!

Let's begin our cullinary journey in the Mediterranean...

Antipasti skewers

Impress your guests with these simple, stylish canapés.


  • 50g feta, cut into small cubes
  • packet of Serrano ham
  • 12 peppadews, drained
  • 12 olives

You will need

  • 12 cocktail sticks


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.

Next let's head across the Atlantic to the tropical climes of Mexico...

Mini Mexican Fajitas

Spice up your buffet with these Mexican party treats. For fuss-free entertaining, make ahead of time and heat up before your guests arrive.


  • 2 tbsp sunflower oil
  • 2 skinless chicken breasts, cut into chunks
  • 1 red pepper, deseeded and cut into chunks
  • 1 yellow pepper, deseeded and cut into chunks
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ¼ tsp hot chilli powder
  • 227g can chopped tomatoes
  • 2 tbsp chipotle paste
  • 4 spring onions, trimmed and thinly sliced
  • large pack coriander, leaves chopped
  • 3 large flour tortillas
  • 75g mozzarella, grated

You will need

  • 36 cocktail sticks


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.

Back across the Atlantic but this time to the sizzling shores of Spain...

Chorizo Skewers

Add a Spanish flavor with these super-easy party canapés and flavoursome garlic dip.


  • 200g Charlotte potatoes, peeled and cut into chunks
  • 1 tbsp mild olive oil or sunflower oil
  • 2 tsp finely chopped fresh rosemary
  • 1 large red pepper, deseeded and cut into chunks
  • 1 large yellow pepper, deseeded and cut into chunks
  • 200g cooking chorizo, cut into 24 pieces

For the garlic dip

  • 200g half-fat crème fraîche
  • 1 garlic clove, crushed
  • ½ small pack flat-leaf parsley, finely chopped

You will need

  • 24 short bamboo skewers


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.

And finally we'll keep it firmly in the Med with a Greek inspired vegetarian offering...

Feta pesto bites

Ensure your vegetarian guests are wowed with these simple yet delicious meat-free bites.


  • 175g pack puff pastry
  • 25g finely grated Parmesan
  • 20g pack fresh flat leaf parsley
  • 2 tbsp pine nuts
  • 100g feta cheese, crumbled
  • 1 garlic clove, crushed
  • 4 tbsp olive oil
  • 12 small cherry tomatoes, halved
  • black olives, to serve


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.

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