These are a great cocktail canapé for this busy festive season and include very seasonal flavours. You can freeze them after cooking for an low-effort canape ready to eat when you have guests. Canapés should look like ‘artistic jewels’ so make sure yours are neat, simple and no more than a mouthful. Try to colour co-ordinate your canapes with your plates and garnishes.

Method

• Mix the turkey, cranberry jelly, matzah meal, egg and mint in a food processor.
• Carefully add the cranberries and pecan nuts and pulse quickly to combine the ingredients but still maintain their texture.
• Make into little ball shapes (bite-sized portions.)
• Heat the chicken stock until it simmers and cook the turkey bites for about 10 minutes.
• Make the dipping sauce by mixing both the ingredients together in a small saucepan. Simmer for 5 minutes until they are well combined.
• Drain the turkey bites. (You can freeze them at this stage.)
• If frozen reheat from frozen in a pre-heated oven at 180ºC/350ºF / gas mark 4 for 15 -20 minutes until warmed through.
• Serve each turkey bite with a cocktail stick and on a plate lined with salad leaves and a pot of the dipping sauce.

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