These stunning canapés from Paul Welburn would make the perfect start to a vegetarian dinner party. Spelt and fig crispbreads are topped with juniper-spiced beetroot jam, whipped goat's cheese, a creamy chive mayonnaise and toasted pine nuts. All the elements can be made in advance, making this a simple assembly job on the day you plan to serve them.
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Place all the ingredients for the beetroot jam into a pan and bring to the boil. Turn down to a simmer and slowly reduce until a thick, jammy consistency is achieved. Leave to cool
To assemble the canapés, first spoon a layer of the beetroot onto each crispbread. Pipe over dots of the goat's cheese, then smaller dots of the chive mayonnaise. Sprinkle with the pine nuts and finish with finely chopped chives
Paul Welburn has years of Michelin-star cooking behind him, holding a star for five years at restaurant W1.
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Beetroot, goat's cheese and pine nut crispbreads
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Beetroot, goat's cheese and pine nut crispbreads