These two make a great combination for outdoor gatherings served with a festive cocktail like my mulled punch . They can be made with lots of different things from the fridge -chutneys, hams, cheese, roast peppers. Check out my fillings or freestyle with your own. Easy to make, easy to reheat -what more do we need - Cheers & Enjoy !

Italian Antipasto Pin Wheels

1 sheet puff pastry - makes 30 mini pinwheels

Toppings

2 tbsp pesto

2-4 slices mixed premium ham of choice chopped

and

2 tbsp red onion marmalade

1 large cooked red pepper thinly sliced

3tbsp coarsely grated Parmesan

Oven at 200C

Unroll the pastry and give it a gentle roll with the rolling pin

Cut it in half along its long edge- this allows you to make 2 sets each with a different topping given above.

Spread the pesto followed by the chopped ham along one of the pieces and roll up on the long edge as tightly as you can. Slice into 15 and place face up on a parchment lined tray. Chill for about 30mis.

Do the same with the second half using the other toppings.

Remove from the fridge, season well and bake for 15mins until golden. Serve warm with the mulled wine below.

(You can also make the day before and reheat for about 6 mins in a hot oven. )

SPICED CHRISTMAS NUTS

These go down a bomb with drinks and there are lots of great bags of mixed nuts available in the supermarkets you can use.

500gr assorted unsalted nuts including cashews, brazils,hazelnuts, walnuts, pecans and almonds.
1 tsp cayenne pepper
2 teaspoons sea salt crushed
1 tablespoon melted butter
1 tbsp honey
2 heaped tablespoons coarsely chopped fresh rosemary

Preheat oven to 150C
Toss the nuts and spread out on a baking sheet
Toast for about 15 – 20 minutes in the oven until they become light golden brown
In a large bowl combine everything else, toss the nuts in the spiced butter and serve

Christmas Mulled Wine

1 bottle of red wine - not too expensive but make sure its drinkable

150g brown sugar

1 orange sliced

1 clementine halved

1 star anise

1 cinnamon stick

Couple of cloves

1 cube of crystalised ginger crushed or a knob of ginger peeled and sliced

200ml rum or schnapps of choice

Add everything to the pan bar the rum and heat gently to dissolve the sugar - stir it until the sugar is dissolved. Be careful not to boil it. Add the rum or schnapps and serve. Add some optional extra quarters of orange,