Supper club queen Anna Barnett is our go-to expert when it comes to dinner party inspiration, and one of her top tips is to ensure there’s something for everyone:

“I love to mix it up when it comes to dinner parties, serving up many a sharing plate for everyone to help themselves, but I will always without fail make sure there’s plenty for the vegetarians and that it’s not too meat heavy.”

When it comes to canapés, Anna has the perfect solution to keep all guests happy – a delicious recipe that can easily be adapted to suit all tastes. This simple recipe includes gluten free, vegan, vegetarian and meat options – modify how many of each variation you make depending on your guests’ tastes.

- Gluten free pastry and filling
- Vegan option: add garlic crumble
- Vegetarian option: add crumbled feta
- Meaty option: add crispy fried chorizo
- Serves 6 – allow 6-8 canapés per guest
- Preparation Time – 10 minutes
- Cooking Time – 5 minutes


  • MINTED BROAD BEAN TARTLETS
    by Anna Barnett

    INGREDIENTS

    For the mint and broad bean pastry cups:
    Gluten free filo pastry
    Several glugs of olive oil
    40g frozen peas
    40g broad beans
    Zest of 1 lemon
    Juice of ½ lemon
    5 baby shallots – finely sliced into rings
    1 sprig of thyme
    100g pea shoots/ radish sprouts
    Generous sprinkle of sea salt flakes
    Several turns of freshly ground black pepper

    For the vegan garlic crumble:
    50g fresh breadcrumbs
    Small bunch of parsley –leaves finely chopped
    1 clove of garlic – crushed and finely chopped
    Generous glug of olive oil

    For the vegetarian option:
    30g feta – finely crumbled

    For the meat option:
    50g chorizo – crumbled and fried

  • METHOD
    Cut your filo pastry into 2.5cm squares if using a canapés mini cup mould or make them 3.5cm if using a Yorkshire pudding tray. You’ll need between 3-4 squares per cup.
    Using a pastry brush apply a thin layer of oil between each layer of pastry, slightly turning the square so each layer doesn’t sit exactly on top of the last. I like these to look quite rustic, plus you maximise crunch this way.
    Once you’ve filled your tray play (I like to allow at least 6-8 small canapés per guest) place in a pre-heated oven on 180 degrees Celsius and bake for 5-6 minutes or until the cups become golden. Set to one side and allow to cool. These will keep for several days.

    Gluten Free Filling:
    Defrost your peas by placing in a jug of boiling water then blitz with your broad beans, lemon juice, zest, oil and seasoning until you have a rough consistency. This will make up the bulk of your filling.
    Next warm a glug of oil in a frying pan and add your shallot rings and fresh thyme, cook over a medium to low heat until soft and sticky, add seasoning and set to one side.
    Fill the pastry cups with a teaspoon of pea and broad beans mixture and top with the sticky thyme shallots and pea shoots, you can finish with an extra shaving of lemon zest, drizzle of oil and a sprinkle of seasoning.

    Vegan:
    Simply heat several glugs of oil in a frying pan and add in the breadcrumbs garlic and parsley. Cook until golden over a medium to low heat then sprinkle over the pea shoots and shallots.

    Vegetarian
    Sprinkle on the finely crumbled feta.

    Meat
    Roughly chop the chorizo and place in a hot frying pan, frying over a high heat until crispy then simply sprinkle on top of the feta and serve while warm.

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