finger food and more tasty things


Crusty smoked fish and artichoke toast

A simple starter or lunch snack, packed full of flavour. Makes the most of any garden herbs you have growing.
Prep Time 10 minutes
Servings 1


  • 1 slice of rye seed or nut bread (darker breads add extra flavour, but you can choose)
  • 60 g smoked fish e.g. salmon or mackerel, flaked
  • large handful chopped herbs/leaves from your garden we use a mix of: parsley, chives, mint, beetroot leaves, celery leaves, rocket...
  • 2 artichoke hearts cut into quarters (tinned artichokes in water)
  • lemon juice for seasoning
  • salt and pepper for seasoning
  • 1 tsp capers


  1. Toast the slice of bread in the toaster until crisp.
  2. Mix the flaked salmon, chopped herbs, artichoke hearts, lemon juice and capers.
  3. Season topping with salt and pepper to your liking.
  4. Top the toasted bread with the mixture and eat fresh.


Smoked fish with yoghurt tandoori dressing and crispy root veg

This turned out to be a delicious pre-dinner snack. Crispy roast veg due to par boiling and addition of semolina during roasting. The tandoori flavour went well with the strong smoked fish flavour. The idea of adding semolina came from a recipe on the 'Telegraph' website:
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 2
Author Alex


  • 100 g smoked fish eg.g mackerel or red bass
  • 3 tbsp greek style plain yoghurt
  • 2 tsp tandoori paste (add more or less to your liking)
  • 2 tsp lime juice for seasoning
  • 1 medium red carrot (large chunks)
  • 1 medium sweet potato ( large chunks)
  • 1 medium parsnip (large chunks)
  • 1 tbsp semolina
  • 1/5 tbsp goose fat (or vegetable oil)


  1. Mix yoghurt, tandoori paste (as much or little as you like, depending on what strength you like) and lemon juice.
  2. Mix chunks of smoked fish into the yoghurt tandoori dressing. Check the flavour and add more lime and tandoori paste, depending on the strength you like.
  3. Parboil the root veg chunks (approx 10 min)
  4. Drain the vegetables, shake in the pan to fluff up, add 1 tbsp semolina and mix well.
  5. Place the veg in a roasting tray, add the goose fat and roast for 40min, until golden brown and crisp on the outside.
  6. Serve the roast veg with the tandoori spiced smoked fish.

breaded haggis bites

This sort of recipe can be found on many food websites. It is now for sure one of our favourites. Using brown nutty bread for the bread crumbs is our variation. This adds some extra nutty flavour to these wonderful little snacks. Additionally, many recipes say you need to deep fry the haggis balls. Instead, we baked them in the oven, which reduces the amount of oil needed.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 10 pieces
Author my own creation


  • 300 g haggis
  • 70 g breadcrumbs
  • 1 egg beaten
  • 2 tbsp plain flour
  • 2 tbsp vegetable oil


  1. Pre-heat the oven to 180 degrees C (fan oven).
  2. using wet hands, compact the haggis into 10 round balls.
  3. Roll the haggis balls in flour, then in beaten egg and finally in the bread crumbs.
  4. You will have to roll the haggis well in the bread crumbs to get plenty on them.
  5. Place the haggis balls in the fridge for 10 min to cool.
  6. Place the oil into a suitably sized baking tray.
  7. Roll the haggis balls in the oil and bake in the roasting tray, rolling them over in between to make sure they are nice and crispy and golden brown.
  8. Once the haggis balls are golden brown and crisp (15-20 min in oven) place them on some kitchen towel to drain excess oil.
  9. Serve with sweet chilli sauce.



Very simple and quick hummus recipe for dipping bread or vegetable sticks in. You can adapt it as you wish by dusting with different spices for flavour. I have noticed, that many recipes use too much tahini, resulting in a too bitter taste. I also add more lemon juice than recipes state and usually cook the garlic before adding it, to give a sweeter, less sharp garlic flavour.

Prep Time 15 minutes
Servings 4
Author adapted from Delia Smith


  • 1 tin of chick peas 400g total weight, 265g dry weight
  • 1.5 heaped tbsp tahini
  • juice of 1 lemon
  • 1 large garlic clove crushed and cooked briefly on a pan
  • enough oil to give the hummus a 'dipping' consistency
  • salt and pepper for seasoning
  • spices for dusting on top e.g. smoked sweet paprika


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