Apéro. Quick.

Smoked mackerel pate with pickled radishes

Tapenade

No time to blog! People coming over pronto! Here are my two life saver quicker than quick appetisers. Gluten free, light and sure to go down a storm.

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Smoked mackerel pate with pickled radishes

Makes a large bowl, takes 10 minutes

starter / party / quietly smug / easy peasy / ready in a jiffy / gluten free / perennial / detox / on a budget / picnic

For the radishes:

* Cider vinegar – 50ml

* Sugar – 1tsp

* Black pepper corns – a few

* Fennel seeds – 1 tsp

* Radishes – a handful, finely sliced into rounds

For the pâté:

* Smoked mackerel – 6 filets, skin removed

* Horseradish sauce – 3 tbsp

* Lemon – juice and zest of 1

* Mustard – 1 tbsp

* Natural yogurt – 50ml

* Paprika – 1 tsp

* Crudites or chicory leaves – to serve

Start by making your pickles. Boil the vinegar, sugar and spices in a small saucepan then strain the liquid. Place the radishes in a small jar and add the liquid to them. Seal and set aside.

To make the pate, mash all the ingredients together in a bowl with a fork, or your fingers. Spoon on to the leaves to serve, garnished with a couple of pickles and a pinch of paprika.

Tapenade

Takes 10 minutes, makes a medium sized bowl

starter / side / party / quietly smug / easy peasy / ready in a jiffy / gluten free / perennial / detox / date night / picnic /dairy free

* Olives - 1 tin/jar of pitted (black or green)

* Sundried tomatoes - 3

* Capers - 3 tsp, drained

* Garlic - 1 clove, peeled

* Anchovies - 3

* Olive Oil

* Crudités - to serve

Put all the ingredients except the olive oil into a food processor and blend until you have an even, coarse paste. With the blender running, slowly drizzle in some olive oil until you reach your desired consistency. I prefer mine with a small amount of oil for a slightly more chunky dip. Serve with crunchy crudités.