There is an element of luxury and indulgence about a miniature offering.

The canapé sets the style of what is to come; they are not a new idea and have been around since the early 1900s.

Canapé translates from French to mean "sofa" - a base to sit something upon: usually a small piece of bread or pastry with a savoury topping but these days it is applied to both sweet and savoury finger foods.

Whether you are planning an elaborate drinks party or pre-dinner nibbles for family or friends, your chosen selection should be lots of fun to look at and to eat, with a glass in the other hand!

Here are a few golden rules to remember: Size: Canapés should be bite-sized and try to avoid food that will crumble or drip down people's party clothes!

Quantities:

Allow 5-7 canapés per guest if a meal will follow, or 10-12 per guest for a drinks party. It is always useful to have a few standby ingredients which can be served if quantities are running low.

Variety and balance: Flavours, textures and colours should complement each other as well as the courses that might follow. Try to have a selection of hot and cold canapés; this will enable you to prepare some in advance.

Presentation:

Interesting serving platters will also help to set the scene, try slates, mirrors or galvanised tin platters - make sure they are not too heavy! You could arrange nibbles on large shiny leaves, or decorate the serving plates with brightly coloured edible flowers and herbs. Small quantities of hot or cold soup could also be handed round in demi-tasse cups.

HONEY AND MUSTARD SAUSAGES

Ingredients (serves approx. 6)

4 tbsp clear honey

6 tbsp wholegrain mustard

3 tbsp olive oil

30 cocktail sausages, cooked

Method

1 Preheat the oven to 180C. Line a baking tray with foil or use a non-stick tray.

2 Combine together the honey, mustard and olive oil in a small bowl.

3 Place the sausages onto the tray and drizzle over the honey and mustard mix.

4 Roast for 10-12 minutes or until heated through.

5 Transfer to a serving platter and serve hot with cocktail sticks.

STILTON AND WALNUT SABLES

Ingredients (makes enough to cover 2 baking trays)

225g plain flour

100g butter, cut into pieces

100g Stilton

50g chopped walnuts

2 egg yolks

1 egg beaten (for glaze)

25g Stilton, crumbled

50g chopped walnuts

Method:

1 Preheat the oven to 180C.

2 Place the flour and butter in a food processor. Whiz them together until the mixture resembles breadcrumbs. (It is best to do this in small bursts or pulses so that the mixture does not begin to form a dough).

3 Crumble in the Stilton and walnuts, whiz again.

4 Add the yolks and pulse until a dough begins to form.

5 On a lightly floured surface, roll out the dough until it is a few millimetres thick. Cut into small rounds or triangles. Re-roll the trimmings to cut out as many as possible.

6 Transfer them to a non-stick baking sheet. Brush lightly with the beaten egg. Crumble over the remaining cheese and walnuts.

7 Bake for 15-20 minutes or until golden. Remove from the oven and carefully transfer to a wire rack to cool.

Notes:

These can be made in advance and stored in an airtight container for up to 1 week.

The dough can also be frozen.