This is not only great served as a canape with drinks but also excellent served with couscous for a main course, This would be enough for three-four people for a main course. It is also amazing put into a hot pitta bread with some yoghurt and some coriander or mint leaves. It would be great for a packed lunch like this . . . as it is quite dry, it won't spill everywhere. It is an easy canape as it can be prepared in advance; it is good at room temperature, or hot, straight out of the pan.

Two tbsp sunflower oil 450g shoulder of lamb with all the fat removed and cut into 1/2cm pieces Salt and pepper One level tsp ground cumin One level tsp ground coriander 60g pine nuts, toasted in a moderate oven, or on a frying pan until golden brown Two tbsp hummus Two tbsp raisins Two tbsp chopped fresh coriander

Heat the oil in a hot pan, toss in the meat and season with salt and pepper. Add the cumin and coriander, and cook over a high heat for four or five minutes. Add the pine nuts, hummus, raisins and chopped fresh coriander, stir to mix and let simmer for one minute. Season to taste. Spoon onto spicy pitta wedges to serve.

Spicy Pitta Wedges

If you need to make these in advance (like a couple of days), they will reheat perfectly in a warm oven.

Two pitta breads A few tbsp olive oil Sea salt Two tsp cumin seeds, toasted and crushed in a pestle and mortar Cut the pitta bread into wedges, put into a biggish bowl and toss together with enough olive oil to coat, then add sea salt and crushed cumin. Spread out flat on a baking tray and cook in a hot oven (2200C, gas mark 8) for about five minutes or until pale golden.

Watch out . . . they burn quickly. Store in the freezer or in an airtight box.

SMOKED SALMON PATE ON CROSTINIS

Serves about 15 people for canapes

This is a delicious pate that makes a little smoked salmon go a long way. Leftover scraps of smoked salmon are perfect for this. It will keep for a week in the fridge.

50g smoked salmon, chopped and tossed in one tsp butter in a hot pan till cooked 100g good smoked salmon 50g cream cheese 150g creme fraiche Approx one tbsp lemon juice Pepper, and a tiny pinch of salt One tsp chopped fennel . . . optional First, cook the 50g smoked salmon in the tsp butter in the hot pan for a few minutes, then allow to cool, and flake up with a fork. In a food processor, whizz up the 100g smoked salmon, then add the cream cheese and the creme fraiche.

Empty into a bowl and fold in the cooked salmon, lemon juice, and chopped herbs, if using. Season to taste.

Crostini These can be cooked in advance and frozen or stored in an airtight container, and just ever so slightly heated up (more crisped up) in an oven for a few minutes.

One baguette Olive oil Sea salt and pepper Preheat the oven to 2200C, gas mark 8. Cut the baguette into slices. Place in a large bowl and drizzle with enough olive oil to coat. Place in a single layer on a baking tray, and cook in the oven for about five minutes, until pale golden.