Crunchy, buttery croutes for you to serve with dips and pates and as part of your cheese platter.

Roasted red peppers, sun-dried tomatoes, garlic and spices are blended into a flavoursome dip. Serve with toasted buttery crutons.

A creamy butter bean dip made with roasted garlic, lemon and rosemary. Serve with crackers and veggie sticks or spread onto warm flat bread.

A brilliant magenta dip to add a pop of colour to your table! Earthy roast beetroot is flavoured with cumin and coriander and blended with yoghurt. Slather on warm pide or scoop with raw veggies.

Pate spread on crackers or rye bread is such a delicious, easy lunch. I like to serve along side some pickled veg. Of course, it's also perfect for pre dinner nibbles. Nutrient dense and full of healthy fats, chicken liver pate is a a good one to have on hand in the fridge. Small approx 120g Large approx 240g

Creamy tuna pate is great to have in the fridge for an easy lunch. Spread onto crusty bread with cucumber or enjoy in a wrap. Also great as a pre dinner nibble served with crackers.

Wasabi and lime zest are blended with cream cheese, spread on fresh, soft white bread (without the crusts!) topped with smoked salmon and radish slices, then cut into fingers ready for to to hand around to guests.

Delightful, nostalgic finger sandwiches to serve to your guests. Poached chicken, pistachios, finely chopped celery with sour cream and homemade mayonnaise on soft white bread with crusts removed. *Sandwiches are cut into fingers, offered in serves of 12, 24, 48

The classic canapé of salmon on a blini - perfect to hand around at your next event. This one has a twist on the traditional with home made salmon gravlax and kaffir lime creme fraiche. Blinis will arrive separate to toppings, with easy instructions to compile when you're ready to serve.

Mini quiches perfect for a picnic or to pass around at your next party. Made with zucchini, mint and goats cheese.

Rare roast beef slices are placed on a buttery croute and topped with a mustard and tarragon mayonnaise.

Ocean trout is cured in beetroot, dill & horseradish and served with pickled cucumber. *Medium serves 4-6 as an entree *Large serves 10 as an entree