Smoked salmon rolls

serves 6
ingredients
200g/7oz ricotta cheese
50g/2oz crème fraîche
2 teaspoon wasabi paste
1 tablespoon freshly squeezed
lime juice
12 slices brown bread, crusts
removed
300g/11oz smoked salmon
100g/4oz baby rocket leaves,
stalks removed
• Mix together the ricotta, crème fraîche, wasabi and lime juice. Use a
rolling pin to flatten the bread slices slightly.
• Spread the ricotta mixture over the bread, then top with the smoked
salmon and rocket leaves, leaving a border around the edges.
• Roll each piece of bread up lengthways like a Swiss roll. Wrap the rolls
tightly in cling film, and chill in the refrigerator for 30 minutes.
• Unwrap the rolls and cut into 2.5cm/1in slices to serve.

Devilled eggs with caviar

serves 4
ingredients
20 eggs, hard-boiled
6 tablespoons mayonnaise
2 tablespoons finely chopped
fresh dill
100g/4oz caviar
salt and freshly ground
black pepper
• Peel the hard-boiled eggs and cut
in half lengthways.
• Carefully remove the yolks, and
chop them finely. Put in a bowl,
and add the mayonnaise and dill.
Season with salt and pepper. Blend
until smooth.
• Fill each half-egg with the devilled
yolk mixture, and serve garnished
with grains of caviar.

Bacon-wrapped prawns

serves 6
ingredients
24 large raw prawns, peeled and
deveined
24 canned whole water chestnuts,
drained
12 smoked bacon slices, halved
75g/3oz butter
250g/9oz cream cheese
125ml/4fl oz mayonnaise
125ml/4fl oz sour cream
3 tablespoons horseradish sauce
1 tablespoon freshly squeezed
lemon juice
• Wrap a prawn around a water chestnut, then wrap both in a half-rasher
of bacon and secure with a toothpick. Repeat the process until all the
prawns, water chestnuts and bacon have been used.
• Melt 40g/1⁄2oz of the butter in a large heavy frying pan over a high
heat. Add half of the prawn wraps and cook until the bacon browns.
Transfer to a large dish. Repeat with the remaining butter and prawns.
• Beat the cream cheese in a medium bowl until smooth. Add the
mayonnaise, sour cream, horseradish sauce and lemon juice, and blend
thoroughly. Spoon the sauce over the prawn wraps.
• Grill under a medium heat until golden brown. Serve immediately.

Butterfly prawns

serves 2–4
ingredients
16 raw tiger prawns, peeled and
deveined, with tails intact
juice of 2 limes
1 teaspoon cardamom seeds
2 teaspoons ground cumin
2 teaspoons ground coriander
1⁄2 teaspoon ground cinnamon
1 teaspoon ground turmeric
1 garlic clove, crushed
1 teaspoon cayenne pepper
2 tablespoons vegetable oil
• If using bamboo skewers, soak in
cold water for at least 30 minutes.
• Cut the prawns in half lengthways
down to the tail, and flatten out to
form a symmetrical shape.
• Thread a prawn onto two skewers,
with the tail in the middle. Thread
another 3 prawns onto the same
two skewers in the same way.
Repeat until you have four sets of
4 prawns on each two skewers.
• Lay the skewered prawns in a
glass or ceramic dish. Sprinkle the
lime juice over them. Combine the
spices and oil in a small bowl, and
use to coat the prawns well. Cover
and chill for 2 hours.
• Cook the prawns on a foil-lined
grill pan under a hot grill for
6 minutes, turning halfway through
cooking. Serve immediately.

Prawn crackers

serves 4
ingredients
250g/9oz raw prawns, peeled
and deveined
250g/9oz tapioca flour
salt and freshly ground
black pepper
vegetable oil for deep-frying
• Using a blender, purée the prawns
into a smooth paste. Transfer to a
bowl, and mix in the tapioca flour.
Season with salt and pepper. Mix
well to form a stiff dough.
• Divide the dough into three equal
portions. Roll each portion into a
thick sausage shape (like a Swiss
roll), then set the rolls on a greased
plate. Using either a stand in a
pan of boiling water or a steamer,
steam the rolls for 40–45 minutes
over a high heat.
• Leave the rolls to cool, then wrap
in a clean tea towel and chill well
in the refrigerator. Using a very
sharp knife, slice the rolls thinly,
then allow to dry out slightly.
• Heat the oil in a deep wok, and
deep-fry the crackers in batches
until crisp. Remove and drain on
kitchen paper. Serve hot or cold.

Prawn cocktail

serves 4
ingredients
4 tablespoons mayonnaise
4 tablespoons single cream
2 teaspoons tomato purée
2 teaspoons lemon juice
dash of Worcestershire sauce
dash of dry sherry
salt and ground black pepper
225g/8oz peeled and deveined
cooked prawns
a few lettuce leaves, shredded
lemon slices, to garnish
• Put the mayonnaise, cream, tomato
purée, lemon juice, Worcestershire
sauce and sherry in a small bowl,
and mix together. Season with salt
and pepper.
• Add the prawns and stir well until
the prawns are coated.
• To serve, put the shredded lettuce
in the bottom of four glasses, and
top with the prawn mixture.
Garnish each prawn cocktail with
lemon slices, and serve cold.

Chilli-garlic crab sticks

serves 2–4
ingredients
2 tablespoons vegetable oil
1 onion, finely chopped
2 fresh red chillies, seeded and
finely chopped
2 garlic cloves, crushed
250g/9oz crab sticks
2 teaspoons light soy sauce
1 teaspoon sesame oil
• In a frying pan, a wok or a
saucepan, heat the oil over a
medium heat. Sauté the onion for a
few minutes. Add the chillies and
garlic, and continue to sauté,
stirring, for a further 1 minute.
• Tip in the crab sticks and cook for
2 minutes, until they have broken
up, then fold in the soy sauce and
sesame oil. Serve immediately.

Smoked trout with cucumber & cumin

serves 4
ingredients
1⁄2 large cucumber
salt
1 tablespoon cumin seeds
250g/9oz smoked trout fillets,
flaked into large pieces
150g/5oz crème fraîche
• Peel the cucumber, cut it in half
lengthways and scoop out the
seeds using a teaspoon. Cut the
flesh into thin strips, put in a
colander and sprinkle with salt.
Leave for 30 minutes.
• Dry-fry the cumin seeds in a frying
pan over a medium-high heat until
toasted and aromatic.
• Rinse the cucumber under cold
running water, drain and pat dry
with kitchen paper. Put in a bowl,
and sprinkle with the toasted cumin
seeds. Mix in the crème fraîche.
• Serve at room temperature, with
the pieces of flaked trout on top
of the cucumber mixture.

Seared squid

serves 4
ingredients
450g/1lb shallots, thinly sliced
3 tablespoons groundnut oil
1 garlic clove, finely chopped
1 fresh red chilli, seeded
and diced
900g/2lb cleaned and prepared
squid, cut into rings
salt and freshly ground
black pepper
1 tablespoon chopped fresh
coriander leaves, to garnish
• In a heavy frying pan over a low
heat, sweat the shallots in the oil for
a few minutes until soft. Increase the
heat and sauté, stirring, until golden
and starting to crisp. Stir in the garlic
and chilli. Sauté for a further
30 seconds, stirring constantly.
• Season the squid with salt and
pepper. Toss into the frying pan,
and sauté for 30–45 seconds until
the squid curls.
• Serve immediately, garnished with
the coriander leaves.

Thai-style fish cakes

serves 4
ingredients
350g/12oz cod fillet, skinned
1 tablespoon Thai fish sauce
2 teaspoons Thai red curry paste
1 tablespoon freshly squeezed
lime juice
1 garlic clove, crushed
4 fresh or dried kaffir lime
leaves, crumbled
1 egg white
3 tablespoons chopped fresh
coriander
125ml/4fl oz vegetable oil
• Put the cod into a blender or food
processor with the fish sauce, curry
paste, lime juice, garlic, lime
leaves and egg white, and process
until a smooth paste forms. Add the
coriander and process again until
mixed thoroughly.
• Divide the fish cake mixture into
eight. Roll into balls, then flatten to
make small round patties. (If you
like, make smaller patties for
canapés, but don’t cook as long.)
• Heat the oil in a frying pan over a
medium heat. Add the fish cakes in
batches, frying for 3–4 minutes on
each side until golden brown.
• Remove from the pan using a
spatula, drain on kitchen paper,
and serve hot.

Grilled sardines

serves 3
ingredients
12 large fresh sardines
1 tablespoon freshly squeezed
lemon juice
6 slices white bread, toasted
• Grill the sardines for a few minutes
under a hot grill until tender,
turning frequently.
• Trickle the lemon juice over the top
of the sardines, and serve on toast
while still warm.

Stilton & pear bruschetta

serves 6
ingredients
1 ciabatta loaf or 1⁄2 loaf
country-style wholemeal
bread, cut into at least
6 thick slices
1 bunch of fresh watercress
75g/3oz butter, softened
2 small ripe pears such as Beurre
Bosc or Comice
juice of 1⁄2 lemon
200g/7oz Stilton cheese, thinly
sliced
freshly ground black pepper
• Preheat the oven to 200°C/
400°F/Gas mark 6. Arrange the
bread slices on a baking sheet.
Toast in the oven for 10 minutes,
turning halfway through the
cooking time. Leave to cool.
• Strip the leaves from the watercress
and chop finely, reserving a few
whole leaves to garnish. Mix the
chopped leaves together with the
butter, and season with pepper.
• Halve the pears and remove the
cores. Slice the pears thinly. Put in
a bowl and add the lemon juice.
• Spread the watercress butter over
the toast, then put 2 or 3 pear
slices on top of each onem
together with a slice of Stilton.
• Bake in the oven for about
15 minutes until the Stilton is
golden brown. Cut the bruschetta
into quarters, and serve on a large
serving plate garnished with the
reserved watercress leaves

Prawn kebabs

serves 4–6
ingredients
1 clove garlic
1 small fresh red chilli
1 teaspoon crushed fresh
root ginger
1 teaspoon granulated sugar
1 tablespoon olive oil
1 teaspoon sesame oil
1 tablespoon light soy sauce
juice of 1 lime
700g/11⁄2lb raw prawns, peeled
and deveined
175g/6oz cherry tomatoes
1⁄2 cucumber, cut into thick slices
or chunks
1 bunch of fresh coriander
leaves, to garnish
• Blend or process the garlic, chilli,
ginger and sugar into a paste.
Add the olive and sesame oils, soy
sauce and lime juice. Put the
prawns in a shallow glass or
ceramic dish. Pour the marinade
over the top. Cover and marinate
in the refrigerator overnight.
• Soak bamboo skewers in cold
water for at least 30 minutes to
prevent them burning. Thread the
skewers with the prawns, tomatoes
and cucumber. Grill or barbecue
for a few minutes until the prawns
are pink and cooked through.
• Arrange on a platter, and garnish
with coriander leaves. Serve hot.

Calamari

serves 4
ingredients
100g/4oz plain flour
1 teaspoon salt
2 eggs, beaten
175ml/6fl oz soda or sparkling
mineral water
600ml/1pt vegetable oil for
deep-frying
450g/1lb cleaned and prepared
squid, cut into rings
• Sift the flour and salt together into
a bowl. Add the eggs and half the
soda or mineral water, and whisk
together until smooth. Gradually
whisk in the remaining soda water
until the batter is smooth.
• Fill a deep heavy saucepan about
one-third full with oil. Heat the oil
until a cube of bread browns in
30 seconds.
• Dip the squid rings into the batter,
a few at a time. Carefully drop into
the hot oil. Fry for 1–2 minutes until
crisp and golden. Drain on kitchen
paper, and serve immediately.

Devilled prawns

serves 6
ingredients
2 garlic cloves, crushed
125g/4oz onions, finely
chopped
1 tablespoon olive oil
4 tablespoons dry sherry
1⁄2 tablespoon fresh thyme and
oregano leaves
400g/14oz cooked peeled and
deveined prawns
150ml/5fl oz double cream
1 tablespoon smoked paprika
salt and freshly ground
black pepper
1⁄2 tablespoon finely chopped
fresh parsley, to garnish
• In a heavy saucepan or frying pan
over a medium heat, sweat the
garlic and onions in the oil until
softened. Add the sherry, thyme
and oregano, and season with salt
and pepper. Cook for 2 minutes.
• Stir in the cream and let the liquid
reduce a bit. Add the prawns and
cook for 2 minutes, but no longer.
• Remove from the heat and serve
immediately, sprinkled with the
paprika and parsley.

Deep-fried fish

serves 6
ingredients
vegetable oil for deep-frying
300g/11oz plain flour
3 teaspoons salt
2 teaspoons baking powder
900g/2lb cod fillets
2 eggs
250ml/9fl oz milk
2 tablespoons olive oil
• Preheat the oil in a deep-fryer or
wok to 180°C/350°F (test by
frying a small cube of bread; it
should brown in 30 seconds).
• In a bowl, mix together the flour,
salt and baking powder. Dredge
the cod fillets in the flour mixture,
shaking off any excess. Reserve the
remaining mixture.
• Lightly beat the eggs with the milk
and olive oil. Mix in the reserved
flour mixture and beat until smooth.
• Dip the cod fillets into the batter,
and deep-fry until crunchy and
golden brown. Drain on kitchen
paper, and serve straight away.

Lobster rolls

serves 6
ingredients
450g/1lb lobster meat (fresh or
canned)
2 celery sticks
250ml/9fl oz lemon mayonnaise
1 tablespoon chopped fresh
tarragon
6 small flatbreads such as pitta
extra virgin olive oil for drizzling
• Cube the lobster meat and the
celery, and put in a bowl. Stir in
three-quarters of the mayonnaise
and all of the tarragon.
• Warm the flatbreads under the
grill. When warm but not toasted,
spread with the extra mayonnaise,
and scoop in the lobster mixture.
• Drizzle with extra virgin olive oil,
and serve straight away.

Feta cheese tartlets

serves 4
ingredients
8 slices white bread
100g/4oz butter, melted
100g/4oz feta cheese, cut into
small cubes
4 cherry tomatoes, cut into wedges
8 black olives, pitted and halved
8 quail’s eggs, hard-boiled
2 tablespoons olive oil
1 tablespoon wine vinegar
1 teaspoon wholegrain mustard
pinch of caster sugar
salt and ground black pepper
• Preheat the oven to 190°C/375°F/Gas mark 5.
• Remove the crusts from the bread. Trim the bread into squares, and
flatten each slice with a rolling pin. Brush with melted butter, then
arrange in bun or muffin trays. Press a piece of foil into each slice to
secure in place. Bake for 10 minutes or until crisp and golden.
• Mix together the feta cheese, tomatoes and olives. Shell the eggs and
quarter them. Mix together the olive oil, vinegar, mustard and sugar.
Season with salt and pepper.
• Remove the bread cases from the oven, discard the foil and leave to cool.
• Just before serving, fill the bread cases with the cheese and tomato mixture.
Arrange the quartered eggs on the top, and spoon over the dressing.
Serve immediately.

Stuffed mushrooms

serves 4
ingredients
3 large tomatoes
8 large mushrooms with stalks,
wiped with damp kitchen
paper
1 small onion, grated
25g/1oz butter
1 tablespoon chopped fresh
flat-leaf parsley
salt and freshly ground
black pepper
• Preheat the oven to 190°C/
375°F/Gas mark 5.
• Put the tomatoes in a bowl of justboiled
water for 30 seconds. Peel
off the skins and chop the flesh.
• Remove the mushroom stalks. Chop
the stalks; mix with the tomatoes,
grated onion, butter and parsley.
Season with salt and pepper.
• Put the mushrooms cap side down
in a large greased ovenproof dish.
Fill each one with the stuffing.
• Cover with foil, and bake in the
oven for about 30 minutes.

Cauliflower fritters

serves 8
ingredients
600g/11⁄4lb cauliflower, cut into
bite-size florets
50g/2oz chickpea flour
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
pinch of cayenne pepper
1⁄2 teaspoon salt
50ml/2fl oz water
1 egg plus 1 egg yolk, lightly
beaten
vegetable oil for deep-frying
• Cut the cauliflower into bite-size
florets. Set aside.
• Sift the flour and spices into a
bowl, then stir in the 1⁄2 teaspoon
salt and make a well in the centre.
• Combine 50ml/2fl oz water with
the beaten egg, and gradually
pour into the well, whisking to
make a smooth batter. Cover and
leave to rest for 30 minutes.
• Fill a deep heavy pan a third full
with oil, and heat until a cube of
bread browns in 15 seconds.
• Holding the florets by the stem, dip
into the batter. Deep-fry in batches
for 3–4 minutes until golden.
Remove with a slotted spoon, and
drain on kitchen paper. Serve hot.

Chicken & bacon kebabs

serves 4
ingredients
2 corn on the cob
8 thick rashers back bacon
6 brown cap mushrooms, wiped
with damp kitchen paper and
halved
2 small chicken fillets
2 tablespoons sunflower oil
1 tablespoon freshly squeezed
lemon juice
1 tablespoon maple syrup
salt and freshly ground
black pepper
• Cook the corn in a saucepan of
boiling water until tender, then
drain and cool.
• Stretch the bacon rashers using the
back of a knife. Cut each rasher in
half, and wrap a piece around
each mushroom.
• Cut both the corn and chicken into
eight equal pieces. Mix together the
oil, lemon juice and syrup. Season
with salt and pepper, and brush
over the chicken.
• Thread the corn, bacon-wrapped
mushrooms and chicken pieces
alternately on skewers, and brush
all over with the lemon dressing.
• Grill for 8–10 minutes, turning
once and basting occasionally with
any extra dressing. Serve hot.

Beef carpaccio

serves 6
ingredients
350g/12oz filet mignon or similar
tender cut of beef
3 tablespoons freshly squeezed
lemon juice
1 tablespoon red wine vinegar
75ml/3fl oz extra virgin olive oil
2 tablespoons capers, rinsed and
gently squeezed dry
sea salt
200g/7oz rocket leaves, rinsed
and thinly sliced, to serve
75g/3oz Parmesan cheese, freshly
grated or shaved, to serve
• Wrap the beef in cling film; freeze for about 1 hour until firm. Cut the
beef across the grain into 5mm/1⁄8in slices. Put the slices between two
sheets of cling film, and pound with a mallet or rolling pin until paper
thin. Roll the beef up in cling film once again, and chill for 1 hour.
• To make the vinaigrette, whiz the lemon juice, vinegar, oil and salt in a
blender until smooth. Pour into a small bowl, and stir in the capers.
• Arrange the beef slices in a single layer on one large serving plate or
six individual plates. Toss the rocket with half the dressing. Pile the rocket
on top of the beef. Top with the Parmesan, and serve accompanied by
the remaining dressing.

Melon in wine

serves 4
ingredients
2 small cantaloupe melons
175ml/6fl oz dry sparkling wine
3 tablespoons orange
marmalade
1⁄2 bunch of fresh mint leaves,
chopped
• Halve the melons lengthways and
scoop out the seeds. Remove the
flesh and cut into small cubes. Put
the cubes in a bowl. Reserve the
melon shells.
• In a separate small bowl, whisk
together the wine, marmalade and
mint. Pour the mixture over the
melon flesh, and stir gently.
• Divide the mixture between the
melon shells. Cover with cling film,
and marinate in the refrigerator for
4–6 hours. Serve cold.

Breaded mushrooms

serves 4
ingredients
225g/8oz mushrooms, stalks
removed
3 tablespoons freshly grated
Parmesan cheese
4 tablespoons coarse dried white
breadcrumbs
pinch of garlic salt
pinch of ground black pepper
1 tablespoon chopped fresh
flat-leaf parsley
• Preheat the oven to 240°C/
475°F/Gas mark 9. Lightly grease
a non-stick baking tray.
• Gently wipe the mushrooms with
damp kitchen paper. Set aside.
• Combine the cheese with the
breadcrumbs. Add the garlic salt
and black pepper.
• Roll the mushrooms in the cheese
mixture, and set on the greased
baking tray.
• Bake in the oven for 8–10 minutes
until browned. Serve hot or warm.

Vegetable fritters

serves 4
ingredients
100g/4oz wholemeal flour
pinch of salt
pinch of cayenne pepper
4 teaspoons olive oil
100g/4oz broccoli florets
100g/4oz cauliflower florets
50g/2oz mangetout
1 large carrot, cut into
matchsticks
1 red pepper, seeded and sliced
2 egg whites
vegetable oil for deep-frying
For the sauce
150ml/5fl oz pineapple juice
150ml/5fl oz vegetable stock (see
page 730)
2 tablespoons white wine vinegar
2 tablespoons soft brown sugar
2 teaspoons cornflour
2 spring onions, chopped
• Sift the flour and salt into a large bowl, and add the cayenne. Make
a well in the flour, and gradually beat in the oil and 175ml/6fl oz cold
water to make a smooth batter.
• Put the vegetables in a pan of boiling water, and simmer for 5 minutes,
then drain well.
• Whisk the egg whites until they form peaks, and gently fold them into the
flour batter.
• Heat the vegetable oil to 170°–180°C/325°–350°F in a deep-fryer (a
cube of bread should brown in 30 seconds).
• Dip the vegetables into the batter, turning to coat them well. Drain off
any excess batter. Fry in batches until golden. Remove with a slotted
spoon and drain on kitchen paper.
• Meanwhile, put all of the sauce ingredients in a heavy saucepan, and
bring to the boil, stirring, until thickened and clear. Serve with the
piping-hot fritters.

Crispy seaweed

serves 4
ingredients
1.1kg/21/2lb pak choi
groundnut oil for deep-frying
1 teaspoon salt
1 tablespoon caster sugar
• Rinse the pak choi leaves under cold running water, then dry thoroughly
with kitchen paper. Roll each pak choi leaf up and slice through thinly
with a small, sharp knife, or chop using a food processor. Make sure
that the leaves are finely shredded.
• Heat the groundnut oil in a large wok or frying pan until hot. Carefully
add the shredded pak choi to the wok, and fry for about 30 seconds
until it shrivels and becomes crispy. You may need to do this in batches.
• Remove the crispy ‘seaweed’ from the wok with a slotted spoon, and
drain on kitchen paper. Transfer to a large bowl, toss with the salt and
sugar, and serve immediately.

King prawns in sherry

serves 4
ingredients
2 tablespoons olive oil
12 raw king prawns, peeled
and deveined
2 tablespoons dry sherry
a few drops of Tabasco sauce
salt and freshly ground
black pepper
crisp lettuce leaves such as Little
Gem, to serve
• Heat the oil in a heavy frying pan
over medium-high heat, and sauté
the prawns for 2–3 minutes until
pink in colour.
• Pour on the sherry and Tabasco,
and season with salt and pepper.
• Give the prawns a quick stir, and
serve immediately on a bed of
crisp lettuce leaves.

Garlic breadsticks

serves 4
ingredients
2 baguettes
2 garlic cloves, crushed
150ml/5 fl oz olive oil
• Preheat the oven to 200°C/400°F/Gas mark 6. Cut the baguettes into
three lengthways, then halve each segment, creating 12 breadsticks.
Place the sticks on a baking tray.
• Mix the garlic and oil in a small bowl, then spread over the breadsticks
using a pastry brush. Bake for 15–20 minutes until golden brown. Serve
either hot or at room temperature.

Naan bread

serves 8
ingredients
1 teaspoon sugar
1 teaspoon fresh yeast
150ml/5fl oz warm water
200g/7oz plain flour
1 tablespoon ghee or butter
1 teaspoon salt
50g/2oz unsalted butter
1 teaspoon poppy seeds
• Put the sugar and yeast in a small bowl or jug together with the warm
water, and mix thoroughly until the yeast has completely dissolved. Set
aside for 10 minutes.
• Sift the flour into a large mixing bowl, making a well in the centre. Add
the ghee or butter and the salt, and pour in the yeast mixture. Mix
thoroughly to form a dough, adding more water if required.
• Place the dough on a floured work surface and knead until smooth.
Return to the bowl, cover and set aside to rise for 11⁄2 hours.
• Preheat the grill to very hot. Turn the dough out on to a floured surface
and knead for a further 2 minutes. Break off small balls and pat them
into rounds about 12.5cm/5in in diameter and 1cm/1⁄2in thick.
• Place the rounds on a greased sheet of foil, and grill for 7–10 minutes,
turning twice and brushing with butter and sprinkling with poppy seeds.
Serve immediately.

Olive cheese balls

serves 6
ingredients
225g/8oz Cheddar cheese,
finely grated
300g/11oz plain flour
75g/3oz butter, melted
36 good-quality stuffed olives
• Mix together the grated cheese
and flour, add the butter and mix
thoroughly to form a dough. Mould
1 teaspoon of dough around each
olive, and shape into a ball.
• Put the balls on a greased baking
sheet. Cover and chill for 1 hour.
• Preheat the oven to 200°C/
400°F/Gas mark 6.
• Once the balls are chilled, bake
in the oven for 15–20 minutes.
Serve warm.