Christmas parties don’t have to mean pigs in blankets and mince pies. We like to put twists on classics, such as potted shrimp, which we’ve given a Moorish and Christmassy spin by infusing the nutty butter with spices. This needs to be prepared well ahead, to give the butter time to set, so it’s super-easy for a party: simply spread it on warm toast and serve. The dip, meanwhile, is wonderful for any festive occasion: sweetcorn combined with coriander, sun-dried tomato, garlic and creamy labneh (strained yoghurt), all scooped up with pitta or flatbread.
