Picnic food or hors d'oeuvres a rewarding choice for easy eating

Small bites are always popular. Some require very little preparation and the rewards are tasty.

Suitable for large groups or small intimate 'just for two' events, a selection includes; hard boiled quail eggs, grilled prawns, Italian Suppli (fried rice rissoles/croquettes), marinated artichoke hearts, veggie sticks; carrots and fresh celery, and a few caperberries and pickles for an extra bite such as Spanish Bocerones (marinated anchovies). Add dipping sauces such as pink mayonnaise (mayo + tomato paste), spicy yoghurt (chilli oil and plain yoghurt) and Italian toast - bruschetta (pronounced broos-ketta, 'ch' in Italian is pronounced like 'k').

Let's start with quail eggs: keep in mind that the diner should peel the eggs. Put the eggs in a small pan of water sufficient to cover and bring to a boil gently, cook for 5 minutes, refresh quickly in ice water for 2 minutes and keep cool.

Bocerones can be bought ready made at the deli - you don't want to go through the hassle of cleaning and preparing them yourself - it's messy. Just add 1 tspn of good olive oil to each 100 gms of deli-bought fish, as they tend to be very vinegary.

A selection of cold cuts such as salami, chorizo, ox tongue, and cooked ham set out on a plate with a few caperberries, marinated artichoke hearts and chopped herbs look good too.

Grilled prawns. Fresh or frozen are both good. Leave the heads on for visual impact. You can leave the shells intact but do check the back-vein by cutting right down the back with scissors or a sharp knife, and removing any black 'string'. Just fry gently for 3 minutes, turning once, until they turn pink.

Along with bread of choice, add dips and sauces:

Salsa Verde: Take 2 hard boiled egg yokes, 1 Tbsp vinegar, 1 Tbsp fine breadcrumbs, 3 Tbsp virgin olive oil, 1 clove peeled garlic finely chopped and 5 bocerones and mash to a paste. Use for dipping veggie sticks or to enliven cold cuts - ox tongue is especially good.

Bruschetta: use baguette or ciabatta bread, sliced diagonally about inch thick and toasted, one side is then brushed with olive oil and rubbed with cut garlic, then topped with skinned tomato slices and cut basil leaves. To avoid soggy bread, use plum tomatoes and just before serving add a little dressing; 1 Tbsp virgin olive oil to 1 tspn balsamic vinegar and a pinch of salt and pepper.

Suppli: Italian 'fast food' that's been around since Roman times. Like many good dishes it comes from the less wealthy parts of society. As a student of wine and food in Italy it was my favourite snack for any time of the day, cheap, cheerful and easily eaten. In Rome it is called Suppli al telefono - not because you could order by 'phone as a take-away but because cooks there add a knob of cheese in the middle and when you bite into it long cheese strings like telephone cords are released.

To make suppli use leftover rice, preferably Italian, or cook cup rice in double the amount of water for 18 minutes, drain well. Add 1 beaten egg, mix well and spread out on a plate to cool. Take 1 heaped Tbsp of cooked rice, form into a fat sausage shape, poke a finger into the middle and place the filling of your choice right into the centre, close the suppli, dip in a little beaten egg and coat in floured breadcrumbs, fry in oil until golden brown. Fillings can also be chopped cooked ham or bacon, onion and mince - beef or pork, or mozzarella cheese.

Make yourselves a nice cocktail to begin, or perhaps a glass of sparkling wine, pick as you will from the array of tasty tidbits, relax and make meaningful conversation with your nearest and dearest.