Filling the tins (+recipes)

Photo / Babiche Martens

Before the season gets really crazy, put a couple of hours aside of an afternoon and you will have delicious offerings for those friends dropping in for a coffee or glass of festive bubbles in the weeks ahead.

While we are able to get our hands on an ever-increasing array of gorgeous snack treats at markets and in specialty food stores, nothing beats the taste and satisfaction of making and sharing your own. Even roasted nuts to nibble over a few drinks taste so much better when you use a spicy olive oil with smoky dried kelp and a squeeze of fresh lime as they emerge hot and salty from the oven.

Pita crisps are so quick to make - save yourself some all-important Christmas shopping money by buying a packet or two of pita breads, slicing them, tossing them in some delicious spices and avocado oil, then baking until golden and crispy. You'll make enough to keep more than a few friends happy.

The goat's cheese biscuits are perfect to bring out with a tasty chutney or as part of a platter to go with drinks, but are also very good eaten straight from the oven. And last but not least, never say never to another sweet morsel at this time of the year. Sweetmeats are minced dried fruit enhanced with a splash of liquor and rolled in caster sugar. A type of truffle, if you will, without all the chocolate - though there is nothing stopping you from dipping them in some glorious dark and bitter chocolate. It is the time of the year to indulge, after all.

Chef's tip

All these recipes are designed to keep well for a couple of weeks in airtight containers - if they last that long. Be generous with the brandy in the sweetmeats and they will be delicious, refrigerated, until the New Year.