Once you pop... We pick three of our favourite, ridiculously moreish, summer canapés from the extensive recipe archive online at surrey-homes.co.uk Watercress, Roasted Beetroot and Goats’ Cheese Roulade by Nicci Gurr from Home Gurr’own Prep time: 1 hour 30 mins Cooking time: 32 mins Serves: 6 • 225g fresh watercress • 4 medium eggs (separated) • salt and freshly ground pepper • 250g red beetroot • 100g crème fraîche • Olive oil for roasting • 100g crème fraîche • 200g soft rindless goats’ cheese 1Preheat the oven to 190°C, gas 5. Grease and line a 20 x 30cm (8 x 12 inch) Swiss roll tin with non-stick baking parchment. 2Finely chop the watercress in a food processor, then tip this into a large bowl. Beat in the egg yolks and season with salt and pepper. 3In a separate bowl, whisk the egg whites with a pinch of salt until stiff but not dry, then fold them into the watercress mixture using a large metal spoon. 4Pour into the prepared tin and quickly level the mixture, spreading it out into the corners. Bake for 10-12 mins until set and light golden brown. 5Meanwhile, peel the beetroot, roughly dice and roast with olive oil and salt and pepper. Cook for about 20 mins until a knife will go through the beetroot easily. Cool, grate and set to one side. 6Beat the crème fraîche into the goats’ cheese and spread evenly over the cooled roulade, then spread the cooled beetroot mix. 7Roll up from the long side, using the greaseproof paper, then carefully wrap in clingfilm and refrigerate overnight. 8Serve, slice into rounds and pushed on to a cocktail stick. homegurrown.co.uk SH Summer Supplement Minted Pea and Feta Cheese Tartlets by Jo Arnell Prep time: 15 mins Cooking time: 25 mins Makes: 24 tiny tartlets • 75g fresh or frozen peas • 1 small handful of finely chopped mint • 1 chopped onion • 1 whole egg • 1 egg yolk • 3 tbsp double cream • salt and freshly ground pepper • 1 pack of ready-rolled shortcrust pastry • 200g feta cheese, cut into cubes Preheat the oven to 180°C, 1 gas 4. Toss the peas and mint together in a small bowl and leave to one side. Gently fry the onions and 2 then leave to cool slightly. Beat the eggs and cream together. Season if you wish at this point, but remember feta is a salty cheese. Cut out small squares of 3 pastry and place into a greased muffin tin. Place 1 tsp of onion into the bottom of each tart, add another tsp of egg mixture, then top with minted peas and finally some cubes of feta (I used 5 or 6 tiny cubes per tartlet). Bake in the oven for 25 4 mins, or until golden. Serve warm or cold. 10 Mini Margarita Cheesecakes by Jo Arnell Prep time: 15 mins Cooking time: 30 mins Serves: 12 • 100g digestive biscuits • 50g melted butter • 300g cream cheese • 1 egg • ½ tsp vanilla extract • 120g caster sugar • 100ml soured cream • 100g strawberries • 50ml tequila (2 shots) • 2 tsp lime juice • 1 tbsp granulated sugar • 1Preheat the oven to 180°C, gas 4. Prepare biscuit base by crushing biscuits (in a food processor, or use a pestle and mortar). Combine with the melted butter and then press 1 heaped tsp of the biscuit mix into each section of the mini cheesecake pan/ muffin tin and set to one side (or refrigerate). Beat cream cheese, egg, ¼ tsp vanilla 2 essence and 100g of the sugar together until smooth. Add 2-3 tsps to the top of each biscuit base and bake in the oven for 20 mins. 3Mix soured cream with remaining 20g sugar and ¼ tsp of vanilla essence. Remove cheesecakes from the oven and 4 add 1 tsp of the soured cream mixture to the top of each one. Turn the oven down to 160°C, gas 3 and return cheesecakes to the oven for 10 mins. Cool and refrigerate. Chop strawberries and combine with 5 other topping ingredients, mashing some slightly to release the juice. Remove cheesecakes from tin and carefully spoon a little topping onto each one. 6 For a non-alcoholic version, add 30ml water and 20ml lemon juice instead of tequila and lime.