To assist with your party planning we have another round of finger food recipes. Geoff Scott's salmon crème is based on a very expensive and labour intensive smoked salmon mousse "pillow" he used to make at Le Gavroche in London. Camembert gets dolled up with pecans and salted caramel for a tray of crostini, and thinly sliced beef with beets and horseradish are potato chip-based mouthfuls of yum.
Megan May's choc-topped vanilla and raspberry jelly icecreams, made bite-sized, would make a great little something sweet to pass around and they work for many dietary requirements.
For parties that require something more substantial, Peter Gordon's den miso beef short ribs are the stuff of legends or perhaps some tamarind and chilli pork sliders made using an economical slab of pork that is the subject of Allyson Gofton's feature this week.
