Pauline from Glasgow asked James to help her make food for her friends when she's short of time. The result? These deliciously naughty nibbles, including three different types of canapes and tasty mini pannacottas.
Mini jackets with smoked salmon and sour cream
Makes 15-20 mini jackets
1 bag of new potatoes
1 200ml tub sour cream
1 tbsp finely chopped chives
1 small super market pack of smoked salmon trim shredded
Cracked black pepper
1 tbsp vegetable oil
1. Preheat your oven to 180C.
2. Place the potatoes in a bowl, coat all over with the oil and season with salt and pepper. Lay onto a baking tray and roast in the preheated oven for 40 minutes or until just tender. Remove and allow to cool.
3. Once cooled criss-cross the top of the potatoes and squeeze with your finger tips to open them up.
Mix the chopped chives with the sour cream and add a dollop to each potato.
4. Top each with some shredded smoked salmon and add a twist of pepper. Arrange on serving plate.
4 ripe sweet plum tomatoes
1/2 small red onion, peeled and finely chopped
15g (small handful) fresh basil leaves, torn
1 tbsp olive oil, plus extra for drizzling
12 slices ciabatta (sundried tomato ciabatta or just plain)
1 garlic clove, peeled
Crushed sea salt and freshly ground black pepper
1. Roughly chop the tomatoes and place in a bowl with their juices. Add the onion, basil and olive oil.
2. Season with crushed sea salt and freshly ground black pepper. Toss together and set aside.
3. Heat a griddle pan over a high heat for 1 minute. Add the ciabatta slices and toast lightly for 30 seconds on each side. Remove from the pan.
4. Rub the toasted ciabatta with the garlic clove and drizzle with olive oil. Spoon the tomato mixture over the ciabatta and serve.
Cheese and ham pinwheels
Makes 28 pinwheels
1 x 30-20cm puff pastry sheet
1 beaten egg
50g grated cheddar cheese
40g sliced ham
1 pinch smoked paprika
1. Brush your pastry sheet with egg, scatter over cheese, ham and paprika and roll pastry up into a cylinder shape. Cover with cling film and rest in fridge.
2. When required simply slice discs around 1 cm in thickness and lay out on a lined baking sheet. Brush with the remaining beaten egg and cook in a hot oven for 15/20 minutes until golden and crisp.
3. Remove cool slightly and serve just warm.
4 gelatine leaves (bronze leaf)
400ml whipping cream
Zest of 1 orange
50g caster sugar
Garnish with your choice of berries and fresh mint (blueberry, raspberry, blackberry etc)
1. Soak the gelatine leaves in a little cold water for 4 minutes until soft. Pour the milk into a saucepan with the cream and orange zest and vanilla extract bring to the boil. Remove from the heat and add the sugar. Stir until dissolved.
2. Squeeze all the water out of the gelatine leaves and add them to the pan. Stir until the gelatine has dissolved. Pass through a fine sieve.
3. Divide the mixture amongst your choice of glassware or cup (shot glasses, small coffee cups, glasses or ramekins etc) leave to cool. Chill in the fridge for 2-3 hours until set garnish with berries and mint.