Almond brown butter cakes
Financiers are small, rectangular almond cakes said to have been made in the 1890s by a pâtissier near the Paris Bourse, shaped like gold bars so stockbrokers could eat them without dirtying their gloves; today they are served with coffee all over France. Egg whites, ground almonds and nutty browned butter make a cake that is crisp at the edges and moist inside. The common mistake is not browning the butter enough, which loses the flavour. Chef's tip: cook the butter until it smells of hazelnuts and the specks at the bottom turn brown, then strain it.
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Thick rings of white onion in a chilli-spiked batter of gram, rice and self-raising flour with breadcrumbs, fried until crisp and golden. The rice flour keeps them crunchy. Serve with red, green, and date and tamarind chutneys.
A guacamole-style dip of ripe avocado mashed with tomato, onion, green chillies, coriander, a little sour cream, Tabasco and lemon. Make it smooth or chunky, as you like. Chill it and serve with nacho triangles.
Soft yeasted dough rolled up with spicy pizza sauce, red peppers, onion, green chillies, herbs and cheese, sliced into spirals and baked. Bake them as soon as they're shaped, so they don't go soggy. Serve hot.
Crisp chips tossed with stir-fried peppers, spring onions and chillies in a glossy sweet-and-sour sauce. A pinch of pink colour gives it the classic restaurant look, and pineapple juice makes it fruitier. Serve hot, as soon as the chips are coated.
Crisp nacho triangles layered with a garlicky sour cream, jalapeño chillies and cheddar, baked for just 5 minutes until the cheese melts. Serve straight away with hot salsa. You can also serve the sour cream and salsa separately as dips.
A quick chaat of boiled chickpeas, peanuts and potato with onion, chilli, coriander and lemon, tossed with crushed crisps just before serving. Add the crisps at the last moment so they stay crunchy, and serve immediately.
Bread rounds baked in a muffin tray into crisp little baskets, filled with a gently spiced mixture of corn, potato, carrot and coconut. Topped with crushed crisps and dots of red, green and tamarind chutney, they make a pretty party starter.
Cauliflower, carrots, okra, capsicum and French beans dusted in cornflour and fried crisp, then tossed in a hot masala of onion, spring onion, green and red chilli and garlic. A crunchy, fiery restaurant-style starter. Serve hot with sweet & sour sauce and hot chilli sauce.
Peanuts coated in a spiced batter of maize and gram flour, chilli, yogurt and lemon, left overnight to soak up the flavours and then deep fried until crunchy. A classic bitting to keep in a jar for guests.
Thin squares of paneer sandwiched with a fresh coriander, mint and chilli filling, dipped in a spiced gram-flour batter and fried until golden. Soft inside and crisp outside. Serve hot with chilli sauce, ketchup or chutney.
Cashews fried until golden and tossed while hot with black salt, coriander-cumin powder, chilli and turmeric. Black salt gives them a tangy, savoury flavour. Cool them before serving; they keep for 2 weeks in an air-tight jar.
Slices of long bread roll grilled on one side, then spread with a spiced garlic butter flavoured with cumin, black pepper and green and red chilli chutneys, and grilled again until golden. Quick to make and good with drinks.
Chips coated in a thick, tangy masala of browned onions, garlic, ginger, tomato and yogurt, spiced with freshly roasted and ground coriander, cumin, pepper and dried chilli. A street-food favourite in East Africa. Serve hot.
A no-cook party snack of crunchy fried peas, peanuts and crushed crisps, tossed at the last minute with cubes of cheese, onion, green chilli and coriander. Mix the two parts just before serving so everything stays crisp.
A hearty Italian vegetable soup with cannellini beans, cabbage and a little spaghetti, finished with a bright basil and tomato pesto stirred in at the end. Don't let it boil hard once the vegetables are in: over-boiled soups lose their colour and body. Serve hot with crisp garlic toast.
Crisp, buttery crackers topped with a chaat-style mixture of crushed roasted peanuts, chilli, garlic, coriander and lemon. There's no cooking: just mix and spoon on. Assemble them just before serving so the crackers stay crisp.
Small cubes of potato tossed in chilli, lemon and salt, dusted with maize, wheat and gram flour and deep fried until crunchy. Fry them in small portions so each bhajiya stays separate. Serve hot with chandu bhajiya chutney.
A quick party bread made from ready pizza bases, spread with a garlic, green chilli and herb butter, sprinkled with chilli flakes and baked until crisp. Make the spread ahead and bake the bread just before serving, cut into triangles.
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