Stilton & chutney rarebit bites
The chutney for this moreish canape can be
made in bigger quantities and stored in jars for a couple of
months – delicious with cheese and crackers
Sweet potato stackers
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 16
Skip to ingredients
- 2 large sweet potatoespeeled and each cut into 8 chunky discs
- 1 tbsp olive oil
- 2 tbsp mayonnaise
- good squeeze lemon juice
- 8 slices prosciuttohalved
- few watercresssprigs, to serve
Nutrition: per canape
- kcal53
- fat2g
- saturates1g
- carbs8g
- sugars3g
- fibre0g
- protein2g
- salt0.26glow
Method
step 1
Heat oven to 200C/fan 180C/gas 6, then toss the potato chunks with the oil and some seasoning on a baking sheet. Roast for 20-30 mins until golden and crisp on the outside, then leave to cool.
step 2
To serve, mix the mayonnaise with the lemon juice. Pile a scrunched up piece of ham on each potato, then top with a blob of the lemony mayo. Arrange on a platter with the watercress, then serve.
