Party pick recipes for New Year’s Eve

Need some inspiration on what nibbles to serve on New Year's Eve? We've got four recipes that are certain to go down well with your guests

ASDA MINI VENISON SAUSAGE ROLLS

Ingredients:

• 400g ready rolled all-butter puff pastry
• 400g Extra Special venison burgers
• 30g Extra Special cherry conserve

Method:

1. Pre-heat oven to 220˚C/200˚C Fan/Gas 7.

2. Roll out the pastry to 3mm thick, slightly thinner than £1 coin. Cut into mini triangles (8cm x 10cm) and chill.

3. Divide burgers into quarters and roll into sausages with your hands.

4. Put a sausage on each pastry triangle. Roll to create a tiny croissant shape.

5. Place on a baking sheet, evenly spaced, and bake for 20 minutes.

6. Take out 5-7 minutes before the end and glaze with the cherry conserve. Put back in the oven for remaining time for a nice golden glaze.

SMOKED SALMON BLINIS

Ingredients:

• 175g self-raising flour
• 2 pinches salt
• Coarse ground black pepper
• 1 medium egg
• 1 tbsp Dijon mustard
• 200ml cold semi-skimmed milk
• Vegetable oil
• 125g fillet Aldi hot smoked salmon
• 4-5 tbsp mayonnaise
• 4 tbsp roughly chopped rocket
• 10 cherry tomatoes cut into quarters

Method:

1. Put the flour, salt, pepper, into a bowl and mix well. Add the egg, mustard and about ¾ of the milk. Mix to a smooth batter, this should resemble a very thick cream consistency. Add a little more milk if the mixture is too thick.

2. Pre-heat a non-stick frying pan with a couple of teaspoons of oil.

3. Spoon in the mixture in teaspoon size amounts and cook for 1 minute. Cook until the top starts to bubble and is just set.

4. Flip over carefully and cook for a further 1 minute, then cool.

5. Break the salmon up in a small bowl. (Don’t make the pieces too small, though).

6. Add the mayonnaise, rocket and finally the tomatoes. Carefully fold together, so the tomatoes do not break up.

7. Pile the mixture onto the small blinis and serve.

TESCO MINI SALAMI PIZZAS

Ingredients:

• 250g (8oz) strong white bread flour, plus extra for dusting
• 1tsp salt
• ½ x 7g sachet fast-action dried yeast
• ½tsp caster sugar
• 1tbsp extra virgin olive oil
• 150ml (¼pt) warm water
• 2 x 400g (2 x 13oz) tins chopped tomatoes
• 5tbsp tomato purée
• 1tsp dried oregano
• 150-200g (5-7oz) mozzarella, grated or torn into small pieces
• 15-18 cherry tomatoes
• 10-12 slices of salami

Method:

1. Sieve the flour and salt into a large bowl and make a well in the middle. Mix the yeast, sugar and olive oil into the warm water and leave for about 5 minutes before pouring into the middle of the flour.

Using a fork, bring the flour in gradually from the sides and swirl into the liquid until the mixture comes together. Transfer to a floured surface and knead for about 5-10 minutes until you have a smooth, springy dough.

You can do this in an electric food mixer if you prefer. Put the ball of dough in a large, flour-dusted bowl and sprinkle the top with some more flour.

2. Cover the bowl with a damp cloth and place in a warm place for about an hour and a half until the dough has doubled in size.

3. Once the dough has risen, knead again on a floured surface, knocking out the air. Divide into 6 pieces.

4. Roll one at a time on a floured surface to about 5mm thick, and sit on an oiled and flour-dusted baking sheet. You could form the dough into squares, triangles or rectangles if you fancy a change.

5. To make the sauce, place the tinned tomatoes, tomato purée and oregano in a saucepan over a low to medium heat and bring to a simmer. Cook for about 20 minutes until the tomatoes have reduced by about half into a really rich, thick sauce.

6. Heat the oven to gas 7, 220˚C, fan 200˚C. Spread some tomato sauce evenly over the pizza bases and then scatter with the mozzarella.

7. Cut the cherry tomatoes in half and tear the salami into strips, then arrange them on the pizzas. Put in the oven to cook for about 10 minutes, until the edges are golden and crisp.