WITH the party season in full swing for another week or so, we are all going to need some simple sustenance, be it for brunch, lunch, something to have when friends call over for drinks and festive merriment, or late at night after the party has finished.

There are loads of different things that can be served on crostinis or toast - it simply depends on what you have in your kitchen. Here I have included recipes using ingredients that you might well have in your store cupboard or fridge.

It could be the simplest tuna melt for supper, or the wicked spicy fried chorizo and potatoes on toast late at night or early in the morning, or the rather sophisticated caramelised shallots with Gabriel or Parmesan crostinis when entertaining guests.

Happy Christmas.

Spicy fried chorizo and potatoes on toast Serves 2 This is great to have when you get in after a late night out, or equally good the morning after for a serious brunch.

Two tbsp olive oil One large or two small potatoes, boiled, peeled and cut into bite-sized chunks (left-over boiled potatoes are perfect) 110g chorizo sausage, cut into chunks One clove of crushed or grated garlic Pinch of crushed dried chilli/chilli flakes Two large or four small slices good white bread Sea salt and freshly ground black pepper Heat the oil in a large frying pan, add the chunks of boiled potatoes and fry for about five minutes, tossing occasionally. Add the chorizo and continue to fry, turning every so often, until the potatoes are crisp and golden. Sprinkle with the garlic and dried chillis and fry for another one or two minutes. Taste and add some sea salt and pepper if necessary. Toast the bread on both sides, then spoon the potato and chorizo mixture on top, drizzling over any extra oil from the pan, then serve.

Tuna melt Serves 2 This is the classic tuna with mayonnaise and melted cheese on toast, perfect for either lunch or a late night supper.

One x 200g tin of tuna, drained Three-four tbsp mayonnaise Two tsp capers, rinsed and finely chopped One large dill pickle, or three cornichons, finely chopped Two large or four small slices of good white (or brown) bread Four-six thin slices of cheese, like Coolea or Gruyère (or even Cheddar) Freshly ground black pepper Put the tuna into a bowl, and using a fork, flake the flesh. Stir in the mayonnaise, capers and the dill pickle or cornichons, season with pepper, taste and correct seasoning.

Toast the bread on both sides under a grill, then spread the tuna mixture generously on the toast, and cover with slices of cheese. Place under the hot grill for about two or three minutes, or until the cheese is golden and bubbling, and serve.

Mushrooms with thyme leaves and white wine on toast Serves 2 Cooking the mushrooms with white wine and garlic gives them a wonderful flavour, which can be enjoyed at any time of the day.

One tbsp olive oil Two shallots (or half a red onion) One cloves of garlic, crushed or finely grated 150g sliced or halved mushrooms 75ml white wine Two sprigs of thyme Two slices of good white or wholemeal bread Soft butter, for spreading Sea salt and freshly ground black pepper Heat the olive oil in a frying pan, add the chopped shallots and fry gently for about two minutes, then add the garlic and cook for another minute.

Add the mushrooms and toss on the heat for two minutes then add the white wine, one sprig of thyme and season with salt and pepper.

Bring up to the boil and allow it to bubble for about seven or eight minutes until the wine has been absorbed. Then season to taste - they may need more salt and pepper.

While the mushrooms are cooking, toast the bread on both sides.

Spread one side of the pieces of toast with soft butter, and pile the mushrooms onto the toast.

Sprinkle with thyme leaves, and serve.

Caramelised shallots with Gabriel or Parmesan cheese crostinis These divine sweet caramelised shallots turn these simple cheese on toasts into quite a treat, and are good to serve as a little bite with drinks.

For the caramelised shallots:

15g butter 225g shallots, thinly sliced Two tsp sugar Three tbsp sherry Two sprigs of thyme, plus extra to serve Sea salt and freshly ground black pepper 40g of a hard cheese, like Gabriel or Parmesan, finely grated 25g butter, softened 1/2-1 small baguette Some shavings of cheese (like Gabriel or Parmesan) Extra thyme leaves To cook the shallots, melt the butter in a frying pan, add the shallots, season with sea salt and pepper and cook over a low to medium heat, stirring every so often, for about five or six minutes until almost cooked and light golden.

Sprinkle with the sugar and continue to cook until the sugar begins to caramelise. Add the sherry and the thyme and allow it to bubble and boil until all the liquid has evaporated.

Season to taste. Remove from the heat, and keep warm.

Mix the grated cheese with the soft butter together in a bowl. Cut the baguette into slices about one cm thick, and toast the slices on one side under a hot grill, then spread the cheesy butter on the untoasted sides. Toast under a hot grill until bubbling, about two minutes. Spoon the warm caramelised shallots on top, then sprinkle with extra thyme leaves and shavings of cheese, and serve.

Caramelised pear and blue cheese crostinis I love the flavours of the blue cheese with the sweet caramelised pear combination; it is very Christmassy. These are so simple, and again, good to serve as canapés with drinks. You could, if you wish, sprinkle these with chopped toasted walnuts or pecans when serving them.

1/2 small baguette Some olive oil for brushing 25g butter One pear, peeled, halved, cored and cut into 12 thin wedges 75g-100g ripe blue cheese, like Cashel Blue, Crozier Blue, Stilton or Gorgonzola To make the crostini, cut the baguette into slices about one cm thick. Brush with olive oil, then toast on both sides until crisp and golden. Allow to cool.

Melt the butter in a frying pan, add the pears and cook for about eight-10 minutes, turning occasionally until golden and caramelised. Remove the pears from the pan, then top each crostini with a thin slice of blue cheese and a wedge of pear.

Fast food: Open and drain a tin of cooked haricot or butter beans, put the beans in a saucepan with a drizzle of olive oil, some crushed garlic, salt and pepper, and some chopped herbs or pesto, heat up and slightly mash, then serve on crostinis or toast.