Healthy Party Nibbles

For the beetroot and celeriac bites:

• Peel the celeriac and chop it into matchstick-size pieces. Place in a bowl and add the juice of the orange, a good helping of low-fat yoghurt, chopped fresh dill, a couple of tablespoons of wholegrain mustard and plenty of salt and pepper.
• Mix thoroughly and place to one side
• Preheat your oven to 180•C and lightly oil a muffin tin.
• Peel the beetroot and then slice into fairly thin slices.
• Place the slices in a bowl and season with salt and pepper and a little balsamic vinegar.
• Take your slices and pop one each into the muffin tin holes and lightly oil. Once baked you should end up with little beetroot cup crisps.
• Bake in the oven until crisp, remove and leave to cool in the tray.
• Once cooled remove your beetroot cups and fill with a little of your celeriac mixture.
• Top with a little fresh dill, serve and enjoy.

For the houmous and crudite pots:

• Drain and rinse your chickpeas and add to a bowl. Add the juice of the lemons, some tahini, olive oil, peeled garlic cloves and plenty of salt and pepper.
• At this point you can experiment by adding some extra flavours like smoked paprika, harissa, fresh corriander…the sky is the limit
• Next, you need to blend these lovely ingredients which you can either do in a blender or with a stick blender. Either one you choose keep checking to make sure everything is combined and add a little water if the mixture needs it.
• Once you are happy with the consistency of your houmous grab the veg you are using for your crudites and chop into easy bitesize lengths.
• Take a handful of shot glasses and pop an amount of your houmous at the bottom. Top with a selection of vegetable pieces and there you have it, an easy portion-sized crudite pot

For the smokey tomato and cheese pinwheels:

• Chop the onion and saute in a frying pan with a little oil, some tomato puree and smoked paprika.
• Cut the cherry tomatoes into small pieces and add to the frying pan. continue cooking until well reduced.
• Right at the end add the fresh basil and stir thoroughly.
• Preheat your oven to 180•C
• Unroll the puff pastry sheet and spread a good amount of the tomato mixture across the entire sheet. Top with a good helping of grated cheese.
• Roll the puff pastry up lengthwise and then cut into slices. Place on a baking tray and brush with a little oil. Cook until puffed up and golden, serve and enjoy!