• Drink: Best bar none
  • Drink: Best bar none
  • Drink: Best bar none
  • Drink: Best bar none
  • Drink: Best bar none

Drink: Best bar none

You know the thing – you’ve got the neighbours coming in for a beer or three and while they might be happy with a handful of Pringles, you want to offer up a little more. These simple homemade bar snacks may just save your social life…

Cured meat crusty tapas
They look impressive, but what could be easier than slicing up a baguette and topping it with treats from your local deli counter? You can use the bread as it is, or even better, rub a garlic clove over both sides of each slice, brush with olive oil and grill for a couple of minutes on each side. Then top with your choice of delicious deli goods, for example: Iberico ham, pickled green pepper, hard-boiled egg; Prosciutto and olive; Speck, carrot ribbon, piquillo peppers; Salami, manchego and green chili.

Honey roast nuts
Preheat your oven to 180C/Gas 4, spread a 500g bag of mixed nuts on a baking sheet and bake for 10 mins until they’re lightly toasted. Meanwhile, melt 2 tbsp butter with 1 tbsp honey and a little fresh rosemary and when the nuts are done toss them immediately in it until they are evenly coated, then sprinkle with salt. Set aside to cool then serve.
Parmesan oven baked fries
Preheat your oven to 220C/Gas 8, wash and fine chip 2 large potatoes per person (don’t peel), toss in a bowl with melted coconut oil or coconut oil spray (enough to coat), place in a single layer on a baking tray and bake for 20 mins, turning after 10 mins. Remove from oven and sprinkle with fresh finely grated parmesan and fresh parsley.
Pork scratchings
Take a piece of pork rind with a good 1cm-2cm of fat and rub generously with sea salt, then set aside for 20 mins. Preheat your oven to 220C/Gas 8, retrieve the meat and brush the excess salt from the skin and pat dry, cut into strips and roast for 20 mins until crisp, turning the tray a couple of times during cooking. Eat hot or cold.
Tortilla chips & guacamole
Preheat oven to 180C/Gas 4, cut shop-bought corn tortillas into triangles, rub with a little rapeseed oil, sprinkle with sea salt and bake for 10-15 mins until golden. Leave to cool. Mash avocado with olive oil, lime juice, finely diced red onion and red chilli (quantities to your taste), sprinkle with fresh coriander and serve alongside the tortilla chips.
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