Hot boudin with apple and cinnamon
Fry some apple slices in salted butter on a high heat, so that the apple browns but does not cook through. Put each piece of apple on a small slice of boudin noir (black pudding), hold together with a toothpick and sprinkle with powdered cinnamon. Cook in a hot oven for a few minutes, until sizzling.

Light salmon egg pastries
Take four sheets of filo pastry, with melted butter brushed between each layer, put them on tin foil in a baking tray. Mould the tinfoil to hold up the edges of the pastry, then pour in a thin layer of lightly seasoned egg, mixed with a little cream or milk. Top with a scattering of salmon roe, and bake in a hot oven for a few minutes, until the edges and top of the quiche start to brown. Cut into small squares and serve hot or cold. (Do not leave it too long or refrigerate, or the pastry will lose its crispiness.)

White ham, basil and toasted almonds
Toast some almonds under a grill or in a dry pan. As soon as they are cool enough to handle, screw a toothpick into each one – don’t wait until the almonds are too cool or they will crack as you do this. Make a little wrap of ham and fresh basil, and push onto the end of each toothpick.

Goat’s cheese on brown toast with berries
Toast some thinly sliced wholemeal bread, and leave to cool slightly before spreading on a layer as thick as the toast of goat or cream cheese. Top with a red berry or two from a jam or conserve such as cranberry sauce or stoned cherries in eau de vie.

Grilled asparagus or artichoke heart wrapped in crispy jambon de Bayonne
Wrap thinly sliced cured ham around pieces of fresh asparagus or tinned artichoke heart, and hold together with a toothpick. Cook in a hot oven for a few minutes, until the ham is crispy.

Foie gras wrapped in prunes
Cut a slit in stoned prunes, and pull each one out to make a strip. On each strip, put a nugget of preserved whole foie gras and a little salt, and roll up in the prune. Secure with a toothpick, and either serve immediately, or, to make it more special and delicious, bake for a few minutes in a hot oven. You could also encase the prunes and foie gras in filo pastry, rather than using a toothpick, to make pretty and very tasty parcels.
Chef’s tip: If using toothpicks for something which is going in the oven, soak them in water for a few minutes before using. This will stop them burning in the oven.