Hunting for a hosting hack? Speedy, mouthwatering nibbles to pair with our delicious cocktails. Grab everything you need from Waitrose. And watch it all come together in around 30 minutes. For spending less time stove-side and more time celebrating.

• How to make:

• Preheat your oven to 150C fan. Use a 5cm ring cutter to cut 10-12 mini tostadas from the larger tortillas. Place onto a wire rack, set over an oven tray. Brush over 2 tbsp Belazu Early Harvest Extra Virgin Olive Oil. Bake for 15 minutes until light brown and crisp.

• Roughly chop the prawns. Add to a bowl with the Green Chilli Flavour Hack and 1 tbsp Early Harvest Olive Oil. Set aside.

• Dress the sliced red onion in a small bowl with sugar and Gran Reserva Sherry Vinegar.

• To assemble, top the tostada with 1/2 a tsp sour cream. Spoon over 1 tsp of the green chilli prawn mix. And nestle in a couple of pieces of avocado. Add a few slices of pickled onion. Finish by popping a coriander leaf on top.
  
  Serve and enjoy

How to make:

• Finely chop the parsley. Crack the eggs into a medium bowl. Pour in the milk and 50ml of the double cream. Tip in the blinis - leave to soak for at least 15 minutes.

• Make the tahini cream by vigorously whisking vanilla paste, cream cheese and light brown sugar together in a bowl for 30 seconds. Then add tahini and remaining 100ml double cream. Set aside or decant into a piping bag - if you prefer.

• Set a wide-bottomed frying pan over medium-high heat. Add the butter and melt. Lay in some of the soaked blinis, leaving a little space between each one. Fry for 2 minutes on each side until golden brown. Transfer the fried blinis onto a plate lined with kitchen paper. Repeat until all of the blinis have been fried.

• Arrange the blinis onto a serving platter. Top each one with a teaspoon of tahini cream. Use the back of a teaspoon dipped in hot water to create small wells in the tahini cream. Nestle a few pomegranate seeds into the wells. Finish with a few drops of pomegranate molasses.
  
  Serve and enjoy.

How to make:

• Set a frying pan over high heat. Pour in the oil, sliced shallot and grated carrots. Lightly season with salt. Fry for 5-6 minutes, stirring frequently, until soft and sweet. Decant the mix into a bowl to cool.

• Once the mix is cool enough to touch, crumble in the feta, spoon in the Rose Harissa and scatter over the chopped parsley and coriander. Mix together, taking care to not break up the feta too much. Set aside.

• Prepare the filo by unfolding the pastry layers and cutting them all in half, lengthways. Take one length and lay it vertically on the work bench. Set the other layers to one side under a damp tea towel (keeps them from drying out as you work). Preheat your oven to 200C fan.

• Carefully fold both sides of the filo sheet into the centre. Then brush generously with melted butter. Add a heaped teaspoon of the carrot mix to the end of the pastry strip closest to you. Carefully fold the bottom right corner of the pastry over the mix to create a triangle. Do the same from the bottom left corner. Repeat until you run out of pastry. Set on a lined baking tray. Repeat until you have used all of the filling.

• Scatter the nigella seeds over your borek. Bake for 15 minutes until golden brown. Set aside to cool.

• To serve, spread the yoghurt onto a serving platter. Place the borek onto the yoghurt, drizzle over the remaining 2 tsp of Rose Harissa.

  Serve and enjoy.

How to make:

• Make a coriander chutney by adding the coriander into a food processor with Green Chilli Flavour Hack, lime juice and sugar. Blend into a smooth paste. Season to taste. Set aside.

• Drain the chickpeas but do not rinse them. Tip into a bowl along with the ground cumin and coriander. Toss with the olive oil. Lightly season with salt and set aside.

• To assemble the chaat, add 3 chickpeas into each pastry cup. Top with 1/2 a tsp of yoghurt. Add 2 drops of Balsamic Vinegar and a pinch of finely diced red onion. Finish with 1/2 a tsp of coriander chutney, a couple of pomegranate seeds and a pinch of nylon sev.
  
  Serve and enjoy.