Healthy Party Nibbles


This time of year sees so many great excuses to get together and share some seasonal party food

So whether you are throwing a Hogmanay bash or just because the day ends in the letter y and you love sharing food with your nearest and dearest, check out our party food suggestions that are sure to be show stoppers.

All these quick and easy treats can be easily adapted to suit every palate and diet and are perfect for preparing the night before ready for the festivities.

  • Difficulty: Easy
  • Time: 60 mins
  • Servings: variable
  • Vegetarian


For the beetroot and celeriac bites

  • 2 Large Beetroots
  • 1 Medium Celriac
  • Wholegrain Mustard
  • Low Fat Greek Yogurt
  • Fresh Dill
  • Balsamic Vinegar
  • 1 Orange
  • Salt & Pepper

For the houmous & crudite pots

  • 1 Tin of Cooked Chickpeas
  • 3 or 4 Cloves of Garlic
  • Jar of Tahini
  • Olive Oil
  • 3 Lemons
  • Salt & Pepper
  • Selection of Veg - try cucumber, bell peppers, carrot, green beans

For the smokey tomato and cheese pinwheels

  • Cherry Tomatos
  • Red Onion
  • Tomato Puree
  • Smoked Paprika
  • Fresh Basil
  • Low Fat Cheese
  • Low Fat Puff Pastry Sheet


Step 1:

For the beetroot and celeriac bites:

  • Peel the celeriac and chop it into matchstick-size pieces. Place in a bowl and add the juice of the orange, a good helping of low-fat yoghurt, chopped fresh dill, a couple of tablespoons of wholegrain mustard and plenty of salt and pepper.
  • Mix thoroughly and place to one side
  • Preheat your oven to 180•C and lightly oil a muffin tin.
  • Peel the beetroot and then slice into fairly thin slices.
  • Place the slices in a bowl and season with salt and pepper and a little balsamic vinegar.
  • Take your slices and pop one each into the muffin tin holes and lightly oil. Once baked you should end up with little beetroot cup crisps.
  • Bake in the oven until crisp, remove and leave to cool in the tray.
  • Once cooled remove your beetroot cups and fill with a little of your celeriac mixture.
  • Top with a little fresh dill, serve and enjoy.

Step 2:

For the houmous and crudite pots:

  • Drain and rinse your chickpeas and add to a bowl. Add the juice of the lemons, some tahini, olive oil, peeled garlic cloves and plenty of salt and pepper.
  • At this point you can experiment by adding some extra flavours like smoked paprika, harissa, fresh corriander…the sky is the limit
  • Next, you need to blend these lovely ingredients which you can either do in a blender or with a stick blender. Either one you choose keep checking to make sure everything is combined and add a little water if the mixture needs it.
  • Once you are happy with the consistency of your houmous grab the veg you are using for your crudites and chop into easy bitesize lengths.
  • Take a handful of shot glasses and pop an amount of your houmous at the bottom. Top with a selection of vegetable pieces and there you have it, an easy portion-sized crudite pot

Step 3:

For the smokey tomato and cheese pinwheels:

  • Chop the onion and saute in a frying pan with a little oil, some tomato puree and smoked paprika.
  • Cut the cherry tomatoes into small pieces and add to the frying pan. continue cooking until well reduced.
  • Right at the end add the fresh basil and stir thoroughly.
  • Preheat your oven to 180•C
  • Unroll the puff pastry sheet and spread a good amount of the tomato mixture across the entire sheet. Top with a good helping of grated cheese.
  • Roll the puff pastry up lengthwise and then cut into slices. Place on a baking tray and brush with a little oil. Cook until puffed up and golden, serve and enjoy!

Fancy these?