It's always a good idea to have some easy and good-looking snacks up your sleeve for late-summer entertaining. If you're preparing for a more substantial drinks party, you can double up on quantities. You could even serve them as a light lunch or supper for a stand-up party and avoid all the washing-up of extra plates and cutlery.
Finger food can be complicated, but it doesn't need to be. I think it's better to go for dishes that are simple, fresh and colourful. Crudités are a great example - try seasonal radishes, or tenderstem, as well as the more usual vegetables.
I've helped my old boss Anton Mosimann with his events a few times over the years and I nicked this canapé off him. We all borrow recipes from fellow chefs and I make sure I credit them in some way, which I think is the correct etiquette.
Prep time: 15 minutes, plus marinating time
Cook time: 5 minutes
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This is a great way to serve wings as they're far less messy to eat than whole ones. There is a bit of prep involved but it's well worth it. You can even buy extra wings, prepare them and freeze them, so you just pull them out ready to go in the marinade when you need them. Barbecue marinades are a personal thing and can be made quite easily. Depending on your mood, taste or even guests, you can concoct a combination with condiments and spices in your larder. This recipe only uses one part of the wing, with the mini drumstick kept for another dish.
Prep time: 25 minutes, plus marinating time
Cook time: 1 hour
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If the marinade becomes dry and is in danger of burning, just add a little more water, stir well and return to the oven.
Transfer to a serving dish and garnish with the coriander sprigs. Serve with cocktail sticks for your guests to help themselves.
I've cheated here and used ready-made baked tart cases, which are great for quick savoury and sweet canapés. My favourite are the mini croustades made by Rahms - I always keep a box or two in my larder.
Prep time: 10 minutes
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Read last week's article: Make the most of a courgette glut with Mark Hix's simple late-summer menu
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