Breadcrumbs [Home](/) > [7 Chefs Share Their Favourite Canapé Ideas](/markdownify/node/4007) ![7 Chefs Share Their Favourite Canapé Ideas](https://media.slman.com/HQKj-4e5JxwdUYpgVIIcQ5lGVeI=/800x0/smart/https%3A%2F%2Fsw18.sheerluxe.com%2Fsites%2Fslman%2Ffiles%2Farticles%2F2025%2F12%2Fsl-man-101225-site-assets-canapes-hero-thumb.jpg) Image: @HowardsAustin [Recipes](/life/food-drink/recipes) / 10 December 2025 # 7 Chefs Share Their Favourite Canapé Ideas This is the year you do things differently. No mini sausage rolls and prawn rings. Just caviar and crisps, maybe some satay monkfish skewers. To help you get there, here are the top tips and favourite canapé recipes of seven great chefs… Image: @HowardsAustin [ ![](https://media.slman.com/4QnNa5nBgPMw71IcmFzyEXjodlE=/800x0/smart/https%3A%2F%2Fsw18.sheerluxe.com%2Fsites%2Fslman%2Ffiles%2Farticles%2F2025%2F12%2Fslman-entertaining-crisp-canapes-credit-the-goto.jpg) ](https://www.instagram.com/thegoto/?hl=en) @TheGoTo ## Rick Toogood ### Prawn on the Lawn & Barnaby’s “A quick and easy whipped butter is so simple yet often has a high impact. If you prep a few ahead of time, and keep them in the freezer for throwing into dishes or in the fridge to bring out for spreading on bread, crackers or whatever you fancy, it looks like you’ve made a huge effort. I like prepping chilli butters – they always pair well with cheese. “Oysters are always a crowd pleaser, especially when presented in abundance as a centrepiece. Don’t be nervous to ask your fishmonger what they taste like. Some are more mineral-like in flavour, some sweeter, and others creamier. It’s all down to personal preference. To avoid any risk of illness, keep the oysters as cold as possible – the best and coldest place in your fridge is the veg drawer. Open the oysters as close to eating as possible, ideally within 30 minutes or so – if someone knows how to shuck, it can be a fun and entertaining watch to have someone on shucking duty. If you’re not sure, ask your fishmonger to show you – and practice! “When it comes to oyster toppings, mixing and matching encourages everyone to get involved. Some of our favourites at Prawn on the Lawn are creamed horseradish, Tajin seasoning, crispy Szechuan oil (we make our own, but Laoganma is delicious) and Nam Jim. If you want to keep it classic, offer up lemon, black pepper, Tabasco and shallot vinegar. If you want to push things a bit further, try frying the oysters. All you need to do is remove the oyster from the shell, lightly coat it in gluten-free flour, and shallow fry it in vegetable oil until crisp. You can serve with garlic crème fraîche, mojo verde, fermented chilli sauce or ras el hanout for something less traditional.” Visit [PrawnOnTheLawn.com](https://prawnonthelawn.com/) ## George Williams ### The Fat Badger “Think quality over quantity. Don’t try and do a thousand different things; do a few things really well. There are a few special ingredients or items that you get to have at this time of year – be it quality smoked salmon or caviar presented very simply or with crisps. Likewise, when it comes to a cheeseboard, choose fewer cheeses, instead focusing on one or two high-quality ones.” Visit [TheFatBadgerW10.com](https://thefatbadgerw10.com/) ## Jess Filbey ### Canteen “Do some easy cold canapés that will sit beautifully – and take up less oven space – for example by using radicchio as a vessel, topped with pomegranate, ricotta salata and mint. And use cheats, such as buying a really good quality parmesan and cutting it into chunks alongside other high-quality ingredients such as sausages, prosciutto, coppa, finocchiona, cheeses and quince jelly. And I always think a round of sweet canapés is quite chic, and adds another element to a party.” Visit [Canteen310.com](https://www.canteen310.com/) --- ## *Need a little more concrete guidance? Here are four step-by-step recipes to try…* ## Three Cheese & Onion Arancini ### Paul Ainsworth, Ainsworth Collection Ingredients 60g of unsalted butter 1 small white onion, diced 1 garlic clove, finely chopped or grated 2 sprigs of thyme 250g of arborio rice 900ml of chicken or vegetable stock 50g of Red Leicester, grated 50g of mozzarella, grated 50g of parmesan, grated 2 spring onions, finely sliced 10g of chives, chopped 2 tbsp of lemon juice 1 litre of olive oil 2 egg whites, beaten 150g of really dry or panko breadcrumbs Cornish sea salt Cracked black pepper Method Step 1 Place a medium saucepan over a medium heat. Add the butter and melt. Now add the onion, garlic, thyme and a pinch of sea salt. Cook the onion without colouring until soft. Add the rice and stir until the onion and butter coats the rice. Step 2 In a separate pan, heat the stock until it is steaming hot, but not boiling. Now add the stock to the rice, a little bit at a time and stirring continuously, until the rice has absorbed all the hot stock and you have a thick, glossy, risotto-like consistency. Step 3 Turn down the heat, add the cheeses and stir until they have melted into the rice. Now add the spring onions, chives and lemon juice. Check the seasoning, and adjust with the sea salt and black pepper. Leave the risotto mixture to cool in the pan, then place in the fridge to fully chill the rice. Preheat a deep-fat fryer or a pan with the oil to 180°C, using a food thermometer to check the temperature. Also preheat the oven to 180°C fan. Step 4 Take the chilled rice and roll it into 30g balls. Dip each one into the egg white and then the breadcrumbs to thoroughly coat, and arrange on a tray. Once you’ve rolled the balls, deep-fry them in the fryer or pan of oil for 2½-3 minutes. Step 5 Carefully lift the balls out of the fryer or pan, drain on kitchen paper and season with a little sea salt. Place the arancini on a tray and cook in the oven for 2-3 minutes, just to finish them off. When cooked, set aside to rest for a final 2-3 minutes, to allow all the flavours to come out. Visit[PavillionBooks.com](https://www.pavilionbooks.com/products/for-the-love-of-food-paul-ainsworth-9780008662790/) ## Blinis With Herbed Almond Feta & Figs ### Bettina Campolucci Bordi, Author & Chef Ingredients For The Blinis 120g of buckwheat flour 90g of plain flour 220ml of oat milk 1 tsp of apple cider vinegar ½ tsp of bicarbonate of soda ½ tsp of baking soda Salt & pepper, to taste Olive oil, for frying For The Herbed Almond Feta Almond feta ½ garlic clove Zest & juice of 1 lemon 1 dill frond, chopped Salt & pepper, to taste To serve Whole figs, sliced balsamic vinegar micro herbs & thyme sprigs Method Step 1 Mix all the ingredients for the blinis together (except the olive oil) in a bowl until well combined. Step 2 Heat some olive oil in a frying pan, then drop spoonfuls of the blini mixture into the pan to make little, round, bite-size pancakes. Cook on both sides until golden brown. Step 3 Whip all the ingredients for the herbed almond feta in a bowl until nice and fluffy. Step 4 To assemble, put the blinis on a serving platter and dollop some whipped almond feta on top of each one. Finish with some sliced figs and a drizzle of balsamic vinegar, and sprinkle with herbs. Visit[BettinasKitchen.com](https://www.bettinaskitchen.com/) [ ![Three Cheese & Onion Arancini; Blinis With Herbed Almond Feta & Figs](https://media.slman.com/tDp6_9WAxVqPX5nqjAdJnKCaJCk=/1920x0/smart/filters:no_upscale()/https%3A%2F%2Fsw18.sheerluxe.com%2Fsites%2Fslman%2Ffiles%2Farticles%2F2025%2F12%2Fsl-man-festive-canapes-for-the-love-of-food-image-credit-issy-croker.jpg) ](https://www.bettinaskitchen.com/) Three Cheese & Onion Arancini; Blinis With Herbed Almond Feta & Figs Issy Crocker ## Fried Corn Ribs ### Will Murray & Jack Croft, Fallow, FOWL & Roe Ingredients 4 whole corn Sunflower, vegetable or rapeseed oil for frying Small handful of coriander, chopped 1 lime 15ml of good-quality olive oil, to drizzle For The Seasoning 52g of salted kombu (you can find this online easily) 25g of Old Bay seasoning 8g of smoked paprika 6g of smoked chilli flakes 25g of Maldon salt Method Step 1 To make the kombu seasoning, put your oven into its lowest possible setting. Line a baking tray with baking parchment and place the salted kombu on top in an even layer. Place in the oven and leave to dehydrate until completely dry. Step 2 Once the salted kombu is dry, let it cool and then place into a blender with the other seasoning ingredients. Blitz until fine, set aside to use later. This seasoning can be used for a huge array of different things and will make a welcome addition to your store cupboard. Step 3 Take your whole corn, and remove the skins and husks. Cut the cobs in half crosswise, and then in quarter lengthways, so that you get 8 pieces from each cob. Step 4 Heat a deep pan of oil to around 175ºC. Step 5 Add the corn and fry for 6-7 minutes until they curl back and look like ribs, with the outer kernels starting to colour. Step 6 Remove from the pan and drain well on kitchen paper. Season generously with your seasoning. Finish with chopped coriander, a little drizzle of good-quality olive oil, and a generous squeeze of fresh lime. Devour immediately. Visit[FallowRestaurant.com](https://fallowrestaurant.com/) ## Satay Monkfish Skewers ### Richard Corrigan, Corrigan Collection Ingredients 500g of monkfish fillets Coriander to garnish For The Marinade 2 tbsp of olive oil ½ red chilli, sliced Zest of 1 lime 1 tbsp of ginger, grated 2 tbsp of fish sauce 2 garlic of cloves, finely chopped 1 stalk of lemongrass, finely chopped Sea salt & pepper For The Satay Sauce 4 tbsp of peanut butter ½ can of coconut milk 1 large red chilli, finely chopped 1 tbsp of fish sauce 1 tbsp of brown sugar or honey 2 tbsp lime juice 1 garlic clove, crushed Method Step 1 Slice the fish into even-sized chunks. Step 2 Mix the marinade ingredients in a large bowl, rub into the fish, and leave for at least two hours in the fridge. Step 3 Blitz the satay ingredients in a food processor – feel free to add more chilli, fish sauce etc. Step 4 Thread the fish onto skewers ensuring they’re not too close together. Step 5 Place on a medium-hot BBQ and cook for roughly 8 minutes, turning often. Step 6 Dress with the satay, a squeeze of lime and sprinkle with chopped coriander. Visit[CorriganCollection.com](https://www.corrigancollection.com/) DISCLAIMER: We endeavour to always credit the correct original source of every image we use. If you think a credit may be incorrect, please contact us at .