Easy party food ideas
These tasty canapes will go down a hit at any party or get-together
Let's face it, the buffet table is as important as the conversation at the party - and these easy party food ideas will make all of your guests happy.
Roasted grape and goat's cheese digestives
Home-made digestives make this canapé extra special. If you’re short of time, use shop-bought mini oatcakes.
Chicken taco bites
Taco bites, perfect for any party!
Recipe: Chicken taco bites
Meatball dippers
Light and tangy with ricotta and lemon, these tender pork meatballs are great on their own, but are even better with a choice of two deliciously different sauces in which to dip them.
Recipe: Meatball dippers
Pea and mint fritters
These are also fabulous for brunch if you make them twice the size, served with a poached egg on top. Veggies, just change the toppings to suit you!
Recipe: Pea and mint fritters
Roasted almonds
Toss unblanched almonds, a little oil and sea salt into a roasting tin. Roast for 10min at 180°C (160°C fan oven) mark 4.
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Posh cheese and pineapple
Top cubes of hard cheese, such as Spanish Manchego, with pieces of chopped mango and secure each with a cocktail stick.
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Parmesan crisps
Spoon grated Parmesan onto a greaseproof paper-lined baking sheet and season. Bake for 5min at 200°C (180°C fan oven) mark 6.
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Chicory boats
Tear the leaves off a bulb of chicory. Top each leaf with a cube of Shropshire blue or Stilton cheese and a dot of fruity chutney.
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Smoked salmon rolls
Mix crème fraîche with a little Dijon mustard, spread on strips of smoked salmon and roll up. Dot with black pepper.
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Guacamole crisps
Dollop a little guacamole onto tortilla crisps. Cut a few roasted red peppers into slivers and put on top of the guacamole.
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Chorizo sticks
Wrap a slice of chorizo or salami around a cube of quince paste and secure with a cocktail stick.
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Sticky pigs in blankets
Bake 18 bacon wrapped cocktail sausages in oven at 180°C (160°C fan oven) mark 4 until cooked and golden. Stir through 1tbsp marmalade until all sausages are glazed, and serve with cocktail sticks.
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Broad bean, ricotta and mint bruschetta
Blitz cooked broad beans with mint leaves, olive oil, chopped chilli, lemon juice and seasoning to taste. Spread over slices of toasted French stick, top with a spoonful of ricotta and sprinkle with parmesan shavings.
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Poppadom scoops
Mix together finely chopped red onion, diced mango, finely chopped green chilli, a small handful chopped fresh coriander and the zest and juice of a lime. Spoon into shop-bought mini poppadoms to serve.
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An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
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